Greek Stewed Potatoes, Green Beans, and Zucchini

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Total Time
55mins
Prep 20 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

  1. Heat the oil in a large soup pot or steep-sided stir-fry pan.
  2. Add the onion and sauté until it is golden.
  3. Add the potatoes and water.
  4. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
  5. Add the zucchini, green beans, tomatoes, and oregano.
  6. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
  7. Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
  8. Season to taste with salt and pepper.
Most Helpful

5 5

I was searching for a recipe like this to incorporate all the bounty from my garden. I used Italian flat beans and skipped the feta to make it a more Italian dish. The nice thing with this recipe is that it is flexible. Really delicious just slightly warm.