Greek Stewed Potatoes, Green Beans, and Zucchini

Unless it’s truly green bean season (midsummer or so), to make the dish easy and foolproof, use frozen whole organic green beans. Temperamental fresh green beans can make or break a dish, and require some time for trimming; however, if you have a good, tender batch, by all means use them. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine.

Serves: 6 to 8

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 3/4-inch chunks
• 2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks
• 1 pound fresh slender green beans, trimmed (or 16-ounce bag frozen whole organic green beans, thawed)
• 28-ounce can diced tomatoes, with liquid
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh parsley, or a combination of parsley
  and chopped fresh dill
• Salt and freshly ground pepper

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until golden.

Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.

Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper. Serve at once.

Here are more:

• easy, tasty potato recipes.
• recipes for zucchini and other summer squashes.
• recipes for global stews.
• Mediterranean Diet recipes.
• recipes for making the most of green beans.