Squash and New Potatoes in Lemon Pepper Sauce

With those new potatoes and squashes making more of an appearance in the market these days, it almost feels like summer. Almost. The extra layer of fleece I sport to keep the chill at bay reminds me it is not. Not to mention dodging a few hailstones a few days ago.

Anyway, this chunky vegetable dish flavored with red pepper flakes and Tellichery black pepper and lemon zest in a tomato-based sauce was such a pick-me-up for the soggy weather that I wanted to jot it down here.

Ingredients
1 Zucchini, 1 Mexican Yellow Squash, cut into chunks
10 Yellow wax beans, 10 green beans, par cooked
5 New baby potatoes, par-cooked

1 medium onion, sliced
4 cloves of garlic, minced or sliced

Flavoring:
1 Tablespoon red pepper flakes
1 Tablespoon Sambal Oelek
1 Tablespoon ground Lemon pepper mix
1 tsp fresh lemon zest
1 Tbsp lemon juice
1 cup organic tomato sauce

Cilantro, chives, spring onions for garnish
salt to taste

1Tablespoon vegetable oil

Preparation

Heat the vegetable oil in a pan, sautée the onions and garlic a bit, then add all the veggies and a pinch of salt.

Stir in the Flavoring ingredients, all except lemon juice and lemon zest, stir well adding some water if the sauce is too thick.

Cover and simmer for a few minutes till flavors meld, and potatoes are cooked; taste and adjust flavors.

Stir in the lemon juice and lemon zest, sprinkle extra red pepper flakes if preferred, garnish and serve warm.