Add crusty bread and a Greek-style salad of lettuce, tomatoes, red onions, peppers, cured olives, and feta.
1 1/2 tablespoons extravirgin olive oil
3 cups chopped onion
1 cup (3/4-inch) cubed peeled baking potato
1/2 cup water
3 1/2 cups (1/2-inch-thick) slices zucchini
2 1/2 cups (3-inch) cut green beans (about 1/2 pound)
2 (28-ounce) cans diced tomatoes, undrained
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
How to Make It
Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.
Was looking for a low cal way to use up some fresh veggies, this fit the bill perfectly. I was pleasantly surprised at how tasty this simple stew was :-) I used fresh tomatoes (because I had them), and chicken stock instead of water to add flavor. I didn't have fresh dill so used dried, this is one of those recipes I don't think it made a big difference. Made a little "Greek" quiche of ham, spinach, and feta to go with it; perfect little summer weekday evening meal! Hubby would have liked a little pasta in it, if you are not watching carbs. I gave 4 stars not for "being worthy of a special occasion", but rather for the combo of flavor and healthy it combined.
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