Greek Stewed Potatoes, Green Beans, And Zucchini

Directions

1. Heat the oil in a large soup pot or possibly steep-sided stir-fry pan. Add in the onion and saute/fry till it is golden brown.
2. Add in the potatoes and 1/2 c. of water. Bring to a simmer, then cook, covered, over medium heat till the potato chunks are about half-done.
3. Add in the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 min, or possibly till the vegetables are just tender.
4. Stir in the parsley or possibly parsley/dill combination, then season to taste with salt and pepper.
5. Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.
6. This recipe yields 6 to 8 servings.
7. Comments: This simple, flavorful stew is traditionally eaten with chunks of feta cheese and some crusty bread. To make the dish easy and foolproof, the recipe calls for frzn green beans. Temperamental fresh green beans can make or possibly break a dish, and require some time for trimming; however, if you have a good, tender batch, by all means use them. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine.