Fassolakia Iadera (Green Bean, Zucchini and Potato Stew)

Jodi

Greek

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans (trimmed, halved crosswise)
1/4 teaspoon cayenne pepper
8 ounces zucchini (cut into 1-inch-thick slices)
8 ounces Russet potatoes (peeled, cut into 1-inch cubes)
3/4 cup fresh Italian parsley (chopped)
1 28- ounce can Italian-style tomatoes (drained, juices reserved, tomatoes chopped)

Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.
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 and pepper.
Remove from heat.
Can be prepared 1 day ahead — cover and refrigerate.
Serve warm or at room temperature.
6 to 8 Servings.

This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and Feta cheese.