Greek Stewed Potatoes, Tomatoes, and Zucchini
Here’s a Greek-inspired stew bursting with summer flavors. 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 see Note)
- 2 pounds ripe, flavorful tomatoes, diced
- 1 teaspoon fresh oregano leaves, or 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.
NOTE: Unless it’s truly green bean season (midsummer or so), make the dish easy and foolproof with frozen whole organic green beans. Tough fresh green beans can break a dish; however, if you have a good, tender batch, by all means use them.
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.