Sun-Dried Tomatoes And Potatoes - cooking recipe

Ingredients

2 oz. sun-dried tomatoes, coarsely chopped
1 1/2 lb. very small red skinned potatoes, quartered
3/4 lb. broccoli, cut into florets
2 Tbsp. extra virgin olive oil
salt and pepper

Preparation

Simmer the dried tomatoes and potatoes in just enough water to cover. During the last 3 minutes of cooking time on the potatoes, add the broccoli florets. Dress tomato-potato combo with parsley, oil, salt and pepper.