This is a great recipe for summer and fall (or any time of year). I made it recently with potatoes, onions, peppers, tomatoes, parsley and basil from my garden. It’s not only delicious and uses lots of fresh produce, but can be made ahead. We like it with steaks on the grill, but it’s good with chicken, hot dogs, just about anything. And, if there’s any left over, it reheats nicely or is good cold.

Pepperonata with Potatoes

Adapted from “The Frog Commissary Cookbook”

Serves 4

2 tablespoons butter

3 tablespoons extra virgin olive oil

3/4 pound small Red Bliss potatoes, scrubbed and cut in half-inch thick slices

1 pound very thinly sliced onions

1 teaspoon minced garlic

3/4 cup red bell pepper, cut in 1-inch squares

3/4 cup green bell pepper, cut in 1-inch squares

2 cups diced tomatoes

1 tablespoon minced parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup pitted and slivered black Greek olives

1 1/2 tablespoons white balsamic or red wine vinegar

1 tablespoon fresh, chopped basil

Boil the potatoes just until tender, drain and set aside. In a large sauté pan over medium heat, heat half the butter with half the olive oil until hot. Add the potatoes and sauté until crisp and brown. Transfer to a bowl. Add remaining butter and garlic to the pan and heat. Add the onions and garlic and sauté just until softened. Add the peppers and cook 1 minute.

Add the tomatoes and continue cooking until the peppers are just tender. Stir in the potatoes, parsley, salt, pepper, olives and vinegar. Let sit until room temperature (up to 2 hours). When ready to serve, sprinkle with the basil.

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