 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 1/2 | large | Onion, chopped | 1 | large (3" to 4-1/4" dia.) | potatoes | 1 | cup | green beans | 2/3 | large | zucchini | 1/2 | large whole (3" dia) | Tomatoes | 1/2 | teaspoon | oregano | 2 | tablespoons | Parsley | 1/2 | cup, crumbled | feta cheese, herb and garlic |
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Steps
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Sequence
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Step
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| | 1 | Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saut%E9 until it is golden, about 5 minutes. 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. | | 2 | Add the green beans and another 1/2 cup water; simmer, covered, for another 5 minutes. | | 3 | Slice the zucchini in half lengthwise, then into 1/2-inch-thick chunks. Add it to the pot along with the tomatoes, and oregano. Simmer over low heat for 15 minutes, or until the vegetables are just tender. | | 4 | Stir in the fresh herbs, then season with salt and pepper. Serve in shallow bowls and pass around the optional feta cheese to sprinkle over the stew. This stew is also good served just warm rather than hot. |
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