Potato Provencal

I had potato Provencal years ago in the french market at the Docklands festival. This is my take on the recipe, more designed for taste and speed than proper french cooking, but it taste great as a family dinner sitting in the garden on a sunny evening. It doesn't take a lot to put together and can be adjusted to suit what is in the fridge and the herbs you have on hand.

You will need 1 of these

All of 49 cent in Dunne's.
Tip into a pot cover with water, a good pinch of salt and cook.

You will also need.
1 courgettes cut into small cubes.
1 yellow pepper, cut into small cubes.
1 red onion, finely chopped.
4 cloves of garlic, finely chopped.
1 punnet cherry tomatoes.
juice of 2 lemons.
1tbsp of chopped rosemary.
some basil or oregano
Salt & pepper
Optional 
Sun dried tomatoes cut into strips, drained if they are in oil or soaked for 10 minutes if they are dried.

Heat some oil in the pan, gently cook the onion and garlic until soft. add the courgettes, pepper, rosemary and sun dried tomato if using. cook for 3 or 4 minutes. Add the cherry tomato's and the lemon juice. season well. If you are using sprigs of fresh oregano add now. Cook until the tomatoes burst and the vegetables are soft.

Drain your potatoes and mix with the vegetables. If using basil roughly tear the leaves and stir in.

Serve with a green salad and some crusty bread.