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Receta Greek Stewed Potatoes, Green Beans And Zucchini
by Global Cookbook

Greek Stewed Potatoes, Green Beans And Zucchini
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 lrg onion, minced
  • 2 lrg baking potatoes, (11/4 lbs.), peeled and cut into 1/2-inch chunks
  • 2 med zucchini, halved lengthwise and cut into 1/2-inch chunks
  • 16 ounce frzn cut green beans, thawed
  • 28 ounce canned diced tomatoes
  • 1/2 tsp dry oregano
  • 1/4 c. minced fresh parsley
  • 1/4 c. minced fresh dill
  • 1/2 tsp salt
  • 1/4 tsp freshly grnd pepper
  • 4 ounce feta cheese, cut into chunks (1 c., optional)

Direcciones

  1. 6 T0 8 SERVINGS DAIRY-FREE
  2. This zesty stew tastes just as good if made the day before-but do not add in the herbs or possibly cheese (if using) till you've reheated it.
  3. Meal plan: A fresh, crusty bread, such as sourdough, makes an excellent partner. To round out the meal, serve a big spinach salad with some chickpeas tossed in.
  4. In large pot, heat oil over medium heat. Add in onion and cook, stirring often, till softened, 3 to 4 min.
  5. Stir in potatoes till well combined. Add in 1/2 c. water. Bring to a simmer, then cover and cook till potatoes are halfway tender, about 10 min.
  6. Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook till vegetables are just tender, about 15 min.
  7. Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if you like.