Greek Vegetable Stew Food

GREEK VEGETABLE STEW

Steps:

• Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

SLOW COOKER MEDITERRANEAN VEGETABLE STEW

Steps:

• In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
• Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.

GREEK SUMMER VEGETABLE STEW

Steps:

• blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped.
• heat oil in a large pot over medium-high heat, add beans and onions.
• reduce heat to med-low, simmer for 5 minutes.
• add corn and potatoes.
• add enough water to almost cover the veggies.
• cover, bring to a boil.
• simmer again with low heat for another 25 minutes.
• add tomatoes and zucchini.
• Season.
• Stir and simmer further for another 25minutes or so.
• Serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!