Coast Cooking

Coast Cooking: Potatoes and peppers

Today we’re going to share an interesting combination of vegetables, potatoes and peppers, that can be served as an interesting side or as a hearty main course, just right for this time of the year. 

The emphasis must be on fresh vegetables, so be sure to buy all you can at the farmer's market. 

Another vital principle when engaging with vegetables, is never, never to overcook them. 

Vegetables should be firm, never mushy. The ones that come out of the can are definitely overcooked. 


1 cups rough chopped potatoes

1 chopped red bell pepper 

1-2 chopped zucchini

1/2 cup chopped red onion

2-3 cloves chopped garlic

Fresh cilantro

Olive oil

Fresh cracked black pepper

Sea Salt

Slowly sauté the potatoes and onions in olive oil until almost done, make sure to season liberally with black pepper that you just cracked. Next add the peppers and zucchini and cook until almost tender, add the garlic and cook a few minutes more. If you get it just right, everything will be done at exactly the same time. Add the cilantro, season again if needed, and serve warm.