Green beans, zucchini and potatoes

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ cup Chopped onion
½ pounds Fresh green beans, trimmed
And cut in half
Generous pinch of cayenne
4 ounces Zucchini, split in half and
Cut into 1-inch thick
Slices
4 ounces Small red skin potatoes
2 tablespoons Chopped oregano
¼ cup Chopped parsley
2 cups Crushed tomatoes and juices
Salt and pepper
1 Loaf of crusty French bread
½ pounds Good feta cheese

Directions

In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute for 5 minutes. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes. Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season with salt and pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta cheese and surrounded by French bread.

ESSENCE OF EMERIL SHOW #EE2213

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