½ lb yellow potatoes, diced ¼ inch thick
1 shallot, sliced
½ lb zucchini (2 small-medium), quartered and sliced ¼ inch thick
½ pint cherry or grape tomatoes, halved
½ cup peas, defrosted if frozen
2 tbsp finely chopped mint
1 1/2 tbsp lemon juice (about ½ lemon)
Coat a large skillet with olive oil and set it over a medium-high flame. Saute the potatoes, stirring occasionally so they are able to properly brown. Once the potatoes are beginning to become brown and tender, add the shallot. Continue to sauté until the potatoes are golden brown and cooked though, and the shallot has completely caramelized. Remove the potatoes to a bowl and cover with foil.
Sauté the zucchini, adding a little additional oil if the pieces are sticking to the bottom of the pan. When the zucchini is brown and almost cooked through, add the tomatoes and continue to sauté until slightly browned Return the potatoes to the pan along with the peas. Cook mixture until the potatoes and peas are piping hot and cooked through.
Off the heat, add the lemon juice and mint and toss to combine. Serve alongside a grilled piece of lamb, or as is for a satisfying weeknight meal for one.