Potato and Summer Vegetable Stovetop Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 pound fingerling potatoes peeled cut into 1/4-inch-thick slices
• 0.3 cup basil fresh chopped
• 3  garlic cloves thinly sliced
• 2 tablespoons olive oil divided
• 1 medium bell pepper red
• 1 teaspoon sea salt 
• 4 cups thinly vidalia sweet vertically sliced
• 3 tablespoons water 
• 1 medium bell pepper yellow
• 1 cup baby squash yellow ()
• 2 cups zucchini ()

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let peppers stand 5 minutes. Peel and cut into strips.
6. Heat 1 tablespoon oil in a deep 10-inch cast-iron skillet over medium heat.
7. Add potatoes, tossing to coat.
8. Spread potatoes in a single layer in pan.
9. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/3 of garlic. Arrange onion, zucchini, and squash over seasonings.
10. Sprinkle with 1 tablespoon basil, 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 1/3 of garlic. Top with roasted bell peppers, remaining 2 tablespoons basil, remaining 1/3 of garlic, and tomatoes.
11. Drizzle remaining 1 tablespoon oil and water over top; sprinkle with remaining 1/2 teaspoon salt. Cover, reduce heat to low, and cook 25 minutes or until vegetables are tender. Uncover; increase heat to high, and cook 3 minutes or until liquid almost evaporates.
12. Garnish with parsley, if desired.