Recipe

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• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 3/4 inch chunks
• 1/2 cup water
• 2 medium zucchini , sliced lengthwise & into 1/2 inch chunks
• 1 lb green beans, thawed if frozen,fresh is better
• 1 3/4 lbs fresh tomatoes
• 1/2 tsp dried oregano
• 1 bunch chopped fresh dill
• salt & freshly ground black pepper
• 1/2 lb feta cheese

• 1 Heat the oil in a large soup pot or steep-sided stir-fry pan.
• 2 Add the onion and sauté until it is golden.
• 3 Add the potatoes and water.
• 4 Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
• 5 Add the zucchini, green beans, tomatoes, and oregano.
• 6 Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
• 7 Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
• 8 Season to taste with salt and pepper.