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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando Sauteed Potatoes & Onions 8 medium-sized red or white potatoes 2 large white onions 8 medium-sized cloves of garlic 1 cup, tightly packed, fresh sweet basil 1/4 cup, olive oil 1 teaspoon pepper Salt to taste Cut potatoes in quarters or eighths. Cut onions into quarters and separate. Peel and coarsely chop garlic. Chop fresh basil. Heat olive oil in skillet, add onions and stir for 5 minutes, then add potatoes, garlic and basil. Cook over medium flame until potatoes are tender. Sprinkle with pepper and salt, stir a bit, and remove to serving bowl. Enjoy with our 2005 Sauvignon Blanc.

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