Greek Stewed Potatoes, Green Beans, & Zucchini
2 tablespoons of extra-virgin olive oil
1 large onion chopped
2 large potatoes peeled, and cut into 3/4" chunks
2 medium zucchinis sliced lengthwise, then into 1/2"-thick chunks
one 16 ounce bag of frozen green beans, thawed
one 28 ounce can of diced tomatoes, with liquid
1 teaspoon of dried oregano
1 cup of chopped fresh parsley (or a combination of parsley and
chopped fresh dill)
Salt to taste
Freshly-ground black pepper to taste
8 ounces of feta cheese preferably organic
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the
onion and sauté 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.
Comments: This simple, flavorful stew is traditionally eaten with chunks
of feta cheese and some crusty bread. To make the dish easy and
foolproof, the recipe calls for frozen green beans. Temperamental fresh
green beans can make or break a dish, and require some time for
trimming; however, if you have a good, tender batch, by all means use
them. A fresh, crusty bread is a must with this. To round out the meal,
serve a big green salad with some chickpeas tossed in, and a good wine.
Formatted for MC7 08-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 136 Calories; 9g Fat (62.1%
calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 25mg
Cholesterol; 321mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.
In A Vegetarian Kitchen at http://www.vegkitchen.c |
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