ZUCCHINE, PATATE , PEPERONI E POMODORI SECCHI ALLE ERBE or ZUCCHINI, POTATOES, PEPPERS AND SUN DRIED TOMATOES


I like vegetables a lot. Many years ago I was a vegetarian for 9 years and although I eat meat nowadays I can not really say that I eat it often, twice a week maybe, and the rest of the meals are divided between beans, vegetables, pasta and eggs. But yesterday we had real meat for dinner, it was a cousin to the so famous Bistecca alla Fiorentina, a 5 cm thick steak that you put on the grill and eat rare with GOOD olive oil, pepper and salt. And it is sooo good but not interesting enough to post here! But this vegetable ”stew” I happily share with you as it is both healthy, gluten free and easy to make! If you do not like capers you just skip them.




ZUCCHINE, PATATE , PEPERONI E POMODORI SECCHI ALLE ERBE or ZUCCHINI, POTATOES, PEPPERS AND SUN DRIED TOMATOES
2-3 servings

3 potatoes
4 small and firm zucchini
1 yellow or red pepper
2 sun dried tomatoes
1 small branch rosemary
1 small branch thyme
1 galic clove
1 tblsp chopped salted capers if possible, otherwise you can take vinegar ones and rinse them.
Salt
Olive oil

– Peel and dice the potatoes. Slice the zucchini in 1 cm slices and cut the peppers into pieces or strips. If you have dried tomatoes in oil you can cut them into small pieces straight away, if you have normal dried ones I suggest you to let them soak in water for 10-15 minutes before you use them.
– Warm up the oil in a frying pan together with the garlic. Add the vegetables and the herbs, salt it and let it cook on medium heat for 5 minutes before you add the dried tomatoes.
– Fry them until they are almost ready, then you add the chopped capers and continue to fry for a couple of minutes. The potatoes and the zucchini should be golden when it is ready. If not, let them fry on a higher temperature for a minute or two.

L