Potato And Summer Vegetable Stovetop Casserole

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1 medium yellow bell pepper

1 medium red bell pepper

2 tablespoons olive oil, divided

1 pound fingerling potatoes, peeled and cut into 1/4-inch-thick slices

1/4 cup chopped fresh basil

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, thinly sliced

4 cups thinly vertically sliced Vidalia or other sweet onion

2 cups (1/4-inch-thick) slices zucchini

1 cup (1/4-inch-thick) slices yellow squash

1 cup grape or cherry tomatoes, halved

3 tablespoons water

Flat-leaf parsley (optional)

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