summer vegetable and potato “pie”

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potatoes tomatoes zucchini red peppers

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It’s not actually a pie at all, except that it’s got a bottom layer of potato slices that acts like a crust. I love to make this recipe in the peak of our growing season, because of all the perfect Alaskan produce that can go into it. You can get the potatoes, garlic, herbs, zucchinis, and tomatoes from the farmers’ market! It makes such a difference to use those beautiful Alaskan Butterball potatoes,they are sweet and yummy, and brown up so nicely.
If the weather is warm, serve this with any green salad. But if it’s cold and rainy, it’s also great with green soup of sorrel, beet greens, and lettuce. This recipe is based on one from Vegetarian Suppers from Deborah Madison’s Kitchen. If you have a truly huge skillet (with a lid), you can double this recipe like I do—it makes great leftovers and can be served warm or at room temperature.

1 pound waxy potatoes (like Butterball)
2 tablespoons olive oil
3 garlic cloves, thinly sliced
a handful of herbs, like parsley and basil or rosemary
sea salt and freshly ground pepper
1 large onion, thinly sliced
2 zucchinis
2 roasted red peppers, cut into ½” strips (see the “red pepper” section for recipe)
2 cups small tomatoes, halved

1. Scrub the potatoes and slice them into ¼” rounds. Heat 1 tablespoon of the oil in a skillet over low heat, add the potatoes, stir them to coat with oil, then spread them evenly over the pan. Scatter a third of the garlic and herbs over the potatoes, and season with salt and pepper.
2. Add a layer of the onion, follow with the zucchini, and top with more garlic, herbs, salt and pepper. Add the pepper strips with the remaining garlic and herbs, then the tomatoes. Dribble any juice left from the roasted peppers on top, plus 3 tablespoons water. Raise the heat just enough to get the water bubbling, then cover the pan and reduce the heat to low.
3. Cook until the vegetables are tender, 25 minutes or more (stab with a paring knife to check). Remove the lid, raise the heat, and reduce the excess liquid by simmering gently for a few minutes. If there is a LOT of liquid, you can pour a portion of it off (carefully) into a separate pan and boil it down for a little while until it reduces and thickens (be careful not to let it burn). Then pour it back over the pie, along with a drizzle of olive oil over the top.
4. If you have time to let the pie sit for 20 or 30 minutes, it melds the flavors and sets the pie up nicely, making it MUCH easier to slice.