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Bring a large pot of water to the boil and add potatoes, skins on.
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Boil for 15 minutes or so until potatoes are tender but not falling apart.
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With about 10 minutes left on the boiling time, add fava beans to potato water.
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Meanwhile, toss zucchini slices in a large bowl with 3 tbsp olive oil, garlic and half of the basil.
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Roast in a 400° oven for 15-20 minutes until zucchini is browned.
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When potatoes and favas are finished cooking, drain and place in a large bowl. Add roasted zucchini, remaining olive oil and basil, balsamic vinegar and salt and pepper.
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Toss to coat veggies. Serve!