INGREDIENTS
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1/2 lb yellow potatoes, diced 1/4 inch thick
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1 shallot, sliced
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1/2 lb zucchini (2 small-medium), quartered and sliced 1/4 inch thick
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1/2 pint cherry or grape tomatoes, halved
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1/2 cup peas, defrosted if frozen
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2 tbsp finely chopped mint
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1 1/2 tbsp lemon juice (about 1/2 lemon)