1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans — trimmed halved
— crosswise 1/4 teaspoon cayenne pepper
8 ounces zucchini — cut into
— 1-inch-thick slices 8 ounces russet potatoes — peeled cut into
— 1-inch cubes 3/4 cup chopped fresh italian parsley
1 can italian-style tomatoes — drained juices
— reserved tomatoes — chopped (28-ounce)
Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add green beans and cayenne pepper and saute until onion is t ranslucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoe s and their juices over vegetables. Bring to boil. Reduce heat. Cover and si mmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
6 to 8 Servings
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Greeks call this fassolakia Iadera. It’s a traditional vegetable mixtur e that is often eaten cold, accompanied by hunks of country bread and feta chee se.
Converted by MC_Buster.