Stewed Potatoes, Green Beans, And Zucchini

[Guest guest]

* Exported from MasterCook *

 

Stewed Potatoes, Green Beans, And Zucchini

 

Recipe By : www.vegkitchen.com 2001

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 large onion -- chopped

2 large potatoes -- peeled

and cut into 3/4-inch chunks

2 medium zucchinis -- sliced lengthwise

then into 1/2 inch-thick chunks

1 pound bagged frozen green beans -- thawed

28 ounces canned diced tomatoes -- with liquid

1/2 teaspoon dried oregano

1/2 cup chopped fresh parsley

OR a combination of parsley

and chopped fresh dill

Salt and freshly ground pepper -- to taste

8 ounces feta cheese

 

Serves: 6 to 8

 

This simple, flavorful Greek stew is traditionally eaten with chunks of

feta cheese and some crusty bread. I like to crumble a small amount of

feta over the top of each serving. A fresh, crusty bread is a must. To

round out the meal, serve a big green salad with some chick-peas tossed in,

and a good wine.

 

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the

onion and saut‚ until it is golden, about 5 minutes. 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.

 

 

 

- - - - - - - - - - - - - - - - - -