Greek Vegetable Stew Recipe

  • 2 teaspoons Vegetable oil
  • 1 onion, halved then sliced (medium)
  • 2 cloves garlic, peeled and crushed (medium cloves)
  • 6 ounces green beans, trimmed and halved lengthwise, then crosswise
  • 6 ounces okra, trimmed and cut into 1/2 inch-thick slices or frozen okra)
  • 1 can whole peeled Italian-style tomatoes, drained, 1/2 cup juice reserved (28 ounce can)
  • 1/2 cup vegetable broth
  • 1/2 teaspoon ground cumin
  • 2 zucchini, quartered lengthwise and cut into 1/2 inch chunks (medium)
  • 1/4 cup chopped fresh parsley
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
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.
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