Greek Stewed Potatoes, Green Beans, And Zucchini: Date Added: 21 Nov 2009 Ingredients:

2 tablespoons 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
1 bag frozen green beans - (16 oz) -- thawed
1 can diced tomatoes - (28 oz) -- with liquid
1/2 teaspoon dried oregano
1/2 cup chopped fresh parsley (or a combination of parsley and chopped fresh dill)
Salt -- to taste
Freshly-ground black pepper -- to taste
8 ounces feta cheese -- preferably organic

Cooking Instructions:

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.

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