Servings: six to eight.
We like to use new potatoes when possible, especially red-skinned varieties. For a fresh-tasting vegetarian meal, serve this over steamed couscous, topped with a dab of yogurt, chopped fresh cilantro, and a wedge of lemon.
If any liquid remains in the pan when the vegetables are cooked, remove the cover, turn up the heat, and boil it off. Then turn off the heat, add the sauce to the skillet, and stir to coat all the vegetables. Taste for seasoning and add more salt, lemon, or cayenne to taste. Serve hot.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?