INGREDIENTS
- 3 medium potatoes, peeled and diced
- 2 medium zucchinis, sliced into half-moons
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1 red bell pepper, chopped (optional, for color and flavor)
- 2 tbsp olive oil (or any cooking oil)
- 1 tsp paprika
- 1/2 tsp ground cumin (optional)
- Salt and black pepper to taste
- Fresh herbs (like parsley or dill), chopped – for garnish
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat.
- Add diced potatoes and cook for about 8–10 minutes, stirring occasionally, until lightly golden and beginning to soften.
- Add the chopped onion and cook for another 3 minutes, until translucent.
- Stir in the garlic, zucchini, and red bell pepper (if using). Sauté everything together for another 7–10 minutes, until vegetables are soft and lightly browned.
- Season with paprika, cumin, salt, and pepper. Stir well to coat the veggies evenly.
- Cook for an additional 2–3 minutes to blend the flavors.
- Garnish with fresh herbs and serve hot.
🍽️ Tip: This dish is perfect as a main course with a side of rice, bread, or a simple salad—or as a hearty side dish.
Let me know if you want a cheesy version or a spicy twist!