GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 6-8

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large potatoes, peeled and cut into 3/4-inch chunks
2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks
1 (1 pound) bag frozen green beans, thawed
1 (28 ounce) can diced tomatoes, with liquid
1/2 teaspoon dried oregano
1/2 cup chopped fresh parsley, or a combination of parsley and chopped fresh dill
Salt and freshly ground pepper
8 ounces feta cheese, preferably organic

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saute until it is golden.

Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.

Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper.

Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.