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Lemon Fresh Ruby Sensation Potato & Squash Recipe

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This recipe for Lemon Fresh Ruby Sensation Potato & Squash is from The Hescock Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Red potatoes, bite size
2 T Fresh lemon juice; zest lemon before juicing
2 T minced shallot or onion
1 garlic clove minced
1 1/4 tsp dried marjoram or dried basil, divided
Zest of one lemon, opt,
1/8 C plus 2 T extra virgin olive oil
1 tsp salt
1 zucchini squash cut in 1/3 inch thick slices
1 yellow squash cut in 1/3 inch thick slices
1/2 large red bell pepper cut into 1-inch wide strips
Directions:
Directions:
Preheat to 400º
*Place potatoes & salt in large saucepan, cover with water & boil until almost tender, about 12-15 min, being careful not to overcook
*While potatoes are boiling, combine squash and bell pepper in large bowl; add 1/8 tsp marjoram * 1 T oil Sprinkle with salt & pepper, toss to coat
*Arrange squash & pepper mixture in a single layer on baking sheet & bake 5-8 min until tender, turning at least once during cooking time.
*Whisk lemon juice,shallot,garlic,1 tsp marjoram & lemon peel in small bowl. Gradually whisk in 1/8 C oil. Season with salt & pepper, set aside.
*When potatoes are done, drain & transfer potatoes to med, bowl & add 1/8 tsp marjoram & 1 T oil; sprinkle with salt & pepper & toss to coat.
*When vegetable medley is done, combine squash, peppers & potatoes in bowl & toss with oil & lemon juice mixture. Serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min. prep 20 min. cook

 

 

 

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