If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
Ingredients:
1 pound new potatoes, cut into 1/4-inch cubes 3 tablespoons unsalted butter 1 onion, cut into 1/4-inch dice 2 cloves garlic, minced Peppers – shishito, bell, whatever is in the box 1 cup zucchini or yellow squash, cut into 1/4-inch cubes Kernels from two ears of corn 1 1/2 cups cherry tomatoes Juice of 1/2 lime 1 tablespoon roughly chopped basil 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried red chile flakes, optional
Preparation:
Cook potatoes until just tender. Drain and set aside.
In a big cast iron skillet, melt butter. Add onion and garlic and cook 1 minute. Add peppers, squash and reserved potatoes. Cook, stirring occasionally, until potatoes begin to brown and squash is tender. Add corn and tomatoes and cook 2 minutes. Stir in lime juice, basil, salt and pepper. Taste for seasoning. Done.