Green beans, zucchini & potatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| ½ | cup | chopped onion |
| ½ | pounds | fresh green beans; trimmed, |
| 1 | ; and cut in half | |
| 1.00 | pinch | cayenne pepper; (generous pinch) |
| 4.00 | ounce | zucchini; split in half, and |
| 1 | ; cut 1 thick slices | |
| 4.00 | ounce | small red skin potatoes |
| 2.00 | tablespoon | chopped oregano |
| ¼ | cup | chopped parsley |
| 2.00 | cup | crushed tomatoes and juices |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | loaf crusty french bread | |
| ½ | pounds | good feta cheese |
Directions
In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute for 5 minutes. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes. Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season with salt and pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta cheese and surrounded by French bread. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2213 broadcast 09-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-13-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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