Green Bean, Zucchini, and Potato Stew

By March 15, 2011Uncategorized

1/4 cup olive oil

1 cup chopped onion

1/2 lb green beans, trimmed, halved

1/4 teaspoon cayenne pepper

1 lb zucchini, sliced

1 lb potatoes, peeled, cut into cubes

3/4 cup chopped fresh parsley

1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

Heat oil in a large skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt & pepper. Remove from heat. Serve warm or at room temperature. Adapted from Bon Appetit, May 1995.


Author Terra

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