POTZ! Potato, Onion, Tomato, & Zucchini

My friend Tonya Russo Hamilton shared her family’s recipe of Potato, Tomato & Onion Salad with me recently and I loved it so much, I had to create a “hot” version of it. Well, that would make it a side dish or vegetarian meal rather than a salad, but go with me on this… I took the ingredients in Tonya’s salad, added zucchini, and baked it in the oven. Oh so good!

The biggest task in creating this recipe is slicing all the ingredients. I used a food mandolin which made the slicing easy, but if you don’t have a mandolin, evenly sliced vegetables is the goal and can be done with a sharp knife and a steady hand. [Caution: if you sip wine while cooking, drink the wine after slicing step… she says from experience.]

Speaking of drinking wine (was I?), I watched a French movie the other day and a woman was feeling guilty for drinking wine before noon. Her friend reassured her that she was drinking “breakfast” wine. Well, that put a whole new light on wine for me. I’m now anxious to visit our wine cellar and add labels to what is considered breakfast wine! Although I wonder how I can add that “tag” to the Cellar Tracker app where we track our wine inventory.

I love this app in so many ways. Not only does it keep track of your wine bottles, varieties, pairings, drink by dates, and wine points, it gives you a variety of choices to pick from when eliminating a bottle from your inventory. A few of my favorite choices: consumed by a family member (that’s usually the case), dropped (but no one will admit to it), missing & presumed drunk (how did that happen? haha), or used for cooking (okay this one I will admit to once in a while). 

For this recipe, I added just a splash of white wine to the ingredients before putting the dish in the oven. The original salad recipe calls for wine vinegar to be added and I thought, well, why not add wine instead to the “hot” version? And so I did. This makes a hardy vegetarian meal. I paired this side dish with a pork loin and it was a perfect complement to the meal!

POTZ! Potato, Onion, Tomato, & Zucchini

Yields 4

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  • 2 cups tomatoes, sliced
  • 2 cups zucchini, sliced
  • 2 cups onions, sliced
  • 3 cups potatoes, sliced
  • 1 tablespoon fresh oregano, chopped
  • 2-3 tablespoons olive oil
  • Splash of white wine
  • Roasted garlic sea salt (I used Durant Roasted Garlic Sea Salt )
  • Salt and pepper, if needed


  1. PREP: Preheat oven to 375 degrees F. Oil a medium sized baking dish.
  2. In a large bowl, toss sliced vegetables with olive oil. Season with garlic salt, and salt and pepper if desired. Transfer to the prepared baking dish.
  3. Top vegetables with chopped oregano, splash of wine.
  4. Bake covered for 45 minutes. Check for doneness. If potatoes aren't done, remove cover and bake an additional 5-10 minutes.

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