Greek Stewed Potatoes, Green Beans, and Zucchini |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking. Ingredients:
2 tablespoons 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 teaspoon dried oregano |
1 bunch chopped fresh dill or 1 bunch fresh parsley |
salt & freshly ground black pepper |
1/2 lb feta cheese |
Directions:
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.
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