Simply Potato Primavera

Ready, Set, Cook! Special Edition Contest Entry: I love potatoes! It must be my Irish heritage. I was impressed when I visited Ireland, that our host used potatoes the way we would rice or pasta. If she made a stir fry, it went on top of potatoes. If she made a pasta sauce, it went on top of potatoes. She inspired me to convert my Pasta Primavera recipe to Potato Primavera!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (20 ounce) bag  Simply Potatoes Diced Potatoes with Onion
• 1  tablespoon extra virgin olive oil
• 4  garlic cloves, minced
• 2  small zucchini, sliced into half-moons
• 2  carrots, sliced
• 1  small red bell pepper, chopped
• 1⁄2 cup sun-dried tomato, chopped (oil-packed)
• 2  cups fresh spinach
• 1⁄4 cup fresh basil
• 1⁄4 cup pine nuts

Directions

1. Preheat oven to Broil.
2. Prepare a 8x14 baking pan with non-stick cooking spray. Spread Simply Potatoes Diced Potatoes with Onion in the pan in a single-layer. Broil on top rack for 15 minutes, stirring halfway through.
3. Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add garlic to the skillet and cook for 2 minutes, stirring frequently so not to burn the garlic. Add zucchini, carrots and bell pepper, and saute for 5 minutes. Stir in sundried tomatoes and fresh spinach. Cover and remove from heat, so to warm the sundried tomatoes and wilt the spinach, without over cooking the other vegetables.
4. Stack basil leaves one on top of another and roll into tight little cigar shapes. Slice the basil rolls into ribbons. Lightly toast the pine nuts in a toaster oven or on the stove top.
5. Remove potatoes from the oven when brown and crispy. Top with sauteed vegetables, then garnish with basil ribbons and toasted pine nuts.