This easy stew is also good served with a grain, such as rice or barley, in addition to the pita bread. Finish each serving with a sprinkling of crumbled feta cheese. Meal plan: Serve with warmed whole-wheat pitas (wrap in foil and heat in a 400° oven for about 10 minutes) and some hummus and Greek olives. In large saucepan, heat oil over medium-low heat. Add onion and garlic and cook until onion is softened, about 5 minutes. Stir in green beans, okra, tomatoes, reserved tomato juice, broth and cumin. Bring to a boil, breaking up tomatoes with wooden spoon. Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes. Increase heat to medium-low. Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender, about 8 minutes. Serve hot.
