Green bean, zucchini, and potato stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | cup | Onion, chopped |
| 1 | pounds | Green beans, trimmed, halved |
| ¼ | teaspoon | Cayenne pepper |
| 8 | ounces | Zucchini, cut 1\" slices |
| 8 | ounces | Potatoes, peeled, 1\" cubed |
| ¾ | cup | Italian parsley, chopped |
| 1 | can | Italian tomatoes, 28 oz can, drained, juices reserved, chopped |
Directions
Heat oil in a large non-stick skillet. Add onions and saute 5 minutes. Add green beans and cayenne pepper and saute about 3 minutes until onion is translucent. Add zucchini, potatoes and parsley. Pour tomatoes and the juices over vegetables, bring to boil. Reduce heat, cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt & pepper. Can be served warm or at room temperature.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
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