First get a large skillet on at medium high and add about 2 tbsp. Extra virgin olive oil. Clean and slice up a small potato then lay the slices in the pan.

While the potatoes are starting to sizzle cut up the rest of the veggies. Here you see what we are going with tonight. Onion, a few stalks of asparagus that we didn't use in our Bacon Wrapped Asparagus the other night, red pepper, poblano pepper, zucchini, seeded Roma tomatoes and garlic. Chop them up in the size pieces you want on YOUR plate. You have turned the potatoes over by now and they are lightly browned on both sides. Now you are going to add the veggies in the oder of how long they take to cook. First the asparagus, peppers and onion. Toss it all and cook it for about five minutes tossing a few times while it's cooking. Next the zucchini and tomatoes. A generous pinch each of salt and black pepper. A small pinch of red pepper flakes (optional).

When everything is just almost as soft as you want it to be push it all to the sides making a bare spot in the middle. Put the garlic in the hot spot and squeeze half a lemon on to the garlic. Drop the lemon rinds into the mix. Let the garlic get a little soft then toss everything together.

You can go with a lot of different veggies if you want. Peppers, onions and garlic are pretty much the core ingredients. Eggplant, potatoes, beans and on and on. Do it how YOU want! Top it off with some grated Parmesan and Romano cheese. Bon appetit!