Greek Potato Zucchini And Bean Stew Recipes

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GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI



Greek Stewed Potatoes, Green Beans, and Zucchini image

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.

Provided by Rob R.

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 water.
  • Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
  • 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 dill combination, Cut the feta cheese into chunks and put into the stew.
  • Season to taste with salt and pepper.

GREEN BEAN, ZUCCHINI AND POTATO STEW



Green Bean, Zucchini and Potato Stew image

Categories     Soup/Stew     Potato     Vegetable     Stew     Vegetarian     Wheat/Gluten-Free     Green Bean     Zucchini     Spring     Healthy     Vegan     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

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