Greek Stewed Potatoes, Green Beans, And Zucchini

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (large)
2 tablespoons	30ml	Potatoes - peeled, and (large)
		Cut into 3/4" chunks
2		Zucchinis - sliced lengthwise, (medium)
		Then into 1/2"-thick chunks
1		Bag frozen green beans - (16 oz) - thawed
1		Diced tomatoes - (28 oz) - with liquid
1/2 teaspoon	2.5ml	Dried oregano
1/2 cup	73g / 2.6oz	Chopped fresh parsley
		= (or a combination of parsley and
		Chopped fresh dill)
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Feta cheese - preferably organic

Recipe Instructions

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saute until it is golden.

Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.

Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper.

Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.

This recipe yields 6 to 8 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.