Greek Stewed Potatoes, Green Beans, and Zucchini
I hope everyone who came to the Gathering made it back home safely! I really enjoyed my first-ever FLGC midwinter gathering.
Several folks asked about getting the recipe for the stew I made for Friday evening for Midwinter Gathering. Here is the recipe as published on www.vegetariantimes.com. I made the following modifications: Since the canned tomatoes have salt in them already, I didn't add any extra salt. I added a bit more herbs than it called for (probably an extra 2 tablespoons for a single batch). I omitted the feta cheese. And I made it the night before, adding the herbs at the end of reheating it, just before serving. I think all soups taste better the 2nd day.
Here it is. Enjoy it! Kathleen
Greek Stewed Potatoes, Green Beans and Zucchini
This zesty stew tastes just as good if made the day beforebut don't add the herbs or cheese (if using) until you've reheated it.
Meal plan: A fresh, crusty bread, such as sourdough, makes an excellent partner. To round out the meal, serve a big spinach salad with some chickpeas tossed in.
1 Tbs. olive oil
IN LARGE POT, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes.
Stir in potatoes until well combined. Add 1/2 cup water. Bring to a simmer, then cover and cook until potatoes are halfway tender, about 10 minutes.
Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook until vegetables are just tender, about 15 minutes.
Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if desired.
PER SERVING: 173 CAL.; 5G PROT.; 3G TOTAL FAT (0 SAT. FAT); 35G CARB.; 0 CHOL.; 411MG SOD.; 6G FIBER
|FLGBTQC | Front Porch|