Green beans, zucchini and potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | cup | Chopped onion |
| ½ | pounds | Fresh green beans, trimmed |
| And cut in half | ||
| Generous pinch of cayenne | ||
| 4 | ounces | Zucchini, split in half and |
| Cut into 1-inch thick | ||
| Slices | ||
| 4 | ounces | Small red skin potatoes |
| 2 | tablespoons | Chopped oregano |
| ¼ | cup | Chopped parsley |
| 2 | cups | Crushed tomatoes and juices |
| Salt and pepper | ||
| 1 | Loaf of 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.
ESSENCE OF EMERIL SHOW #EE2213