*  Exported from  MasterCook  *

                   Green Bean, Zucchini And Potato Stew

Recipe By     : Bon Appetit May 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
                Chowder, Soups & Stews           Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             olive oil
   1      c             onion -- chopped
   1      lb            fresh green beans -- trimmed halved
                        - crosswise
     1/4  ts            cayenne pepper
   8      oz            zucchini -- cut into
                        - 1-inch-thick slices
   8      oz            russet potatoes -- peeled cut into
                        - 1-inch cubes
     3/4  c             fresh Italian parsley -- chopped
  28      oz            can Italian-style tomatoes -- drained,
                        - juices reserved, tomatoes chopped

Heat oil in heavy large nonstick skillet over medium-high heat.  Add
onion and saute 5 minutes.  Add green beans and cayenne pepper and
saute 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 and pepper.  Remove from heat.  (Can be prepared 1 day
ahead.  Cover and refrigerate.) Serve warm or at room temperature.

6 to 8 Servings

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Notes: Greeks call this fassolakia Iadera. It's a traditional
vegetable mixture that is often eaten cold, accompanied by hunks of
country bread and feta cheese.



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