Greek Vegetable StewEn Español (Spanish Version)
Serving Size¼ of recipeCalories
10 gSaturated Fat3.5 gSodium
860 mgTotal Carbohydrate
40 gDietary Fiber5 gProtein
Freeze or refrigerate leftovers.
IngredientsMeasuresOlive oil1 ½ tablespoonsSmall yellow onion, chopped1Green beans, trimmed1 cupCayenne pepper (optional)Up to ¼ teaspoonSmall zucchini, sliced1Yukon gold potatoes, cut into 1-inch cubes2Flat-leaf parsley, chopped½ cupDiced tomatoes, undrained28-ounce canSalt½ teaspoonFreshly ground pepper to tasteFeta cheese crumbles½ cupDirectionsHeat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute
Side Suggestions: Crusty Bread