Greek Vegetable Stew

Adapted from CooksAid.com

Nutrition Facts

Serving Size ¼ of recipe
Calories 270
Total Fat 10 g
Saturated Fat 3.5 g
Sodium 860 mg
Total Carbohydrate 40 g
Dietary Fiber 5 g
Protein 9 g

Servings and Times

Servings 4

Tip: Freeze or refrigerate leftovers.

Ingredients and Preparation

Ingredients Measures
Olive oil 1 ½ tablespoons
Small yellow onion, chopped 1
Green beans, trimmed 1 cup
Cayenne pepper (optional) Up to ¼ teaspoon
Small zucchini, sliced 1
Yukon gold potatoes, cut into 1-inch cubes 2
Flat-leaf parsley, chopped ½ cup
Diced tomatoes, undrained 28-ounce can
Salt ½ teaspoon
Freshly ground pepper to taste
Feta cheese crumbles ½ cup
    Directions
  1. Heat 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.
  2. 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.
  3. Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.

Exchanges
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute

Side Suggestions: Crusty Bread

 

 

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