Around My Table: A Foolproof Guide to Successful Summer Hosting 

Ingredients

• 1 ½ lb gold potatoes (about 4 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛-inch thick)
• 1 ½ lb zucchini squash (3 zucchini), thinly sliced into rounds (about ¼-inch thick)
• Salt and pepper
• 2 tbsp fresh chopped dill
• ½ cup chopped fresh parsley
• 4 garlic cloves, minced
• Greek extra virgin olive oil
• Maldon Salt and Pepper to taste
• 1 28-oz canned diced tomatoes with juice (no-salt added organic tomatoes are recommended)
• 1 large red onion thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice so they tuck neatly between the potatoes and zucchini)
• Dodonis Feta ( 100% Greek pasteurized sheep’s and goat’s milk)