Greek Vegetable Stew Food

GREEK VEGETABLE STEW

Greek Vegetable Stew image

Provided by Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

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

Slow Cooker Mediterranean Vegetable Stew image

If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot.

Provided by LikeItLoveIt

Categories Stew

Time 9h5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 butternut squash, peeled, seeded and cubed
2 cups cubed eggplants
2 cups cubed zucchini
1 (10 ounce) package frozen okra, thawed
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 ripe tomatoes
1 carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika

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

Greek Summer Vegetable Stew image

A very traditionaldish from Ikaria, Greek. My family gave high praises to this dish, but there's hardly any fancy cooking techniques involved. All the ingredients used are in season during July/August/Sept. So this dish is best cooked during this period. What a lovely, simple recipe this is! (Recipe from Kochilas's "The Glorious Foods of Greece).

Provided by Izzy Knight

Categories Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup extra virgin olive oil
3 lbs green beans, trimmed,holved crosswise
2 red onions, chopped
3 ears corn, shucked,halved
4 medium potatoes, peeled,cubed
3 ripe firm tomatoes
2 zucchini, cubed
salt & pepper

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)!

Nutrition Facts : Calories 329.8, Fat 14.6, SaturatedFat 2.1, Sodium 32.5, Carbohydrate 48.1, Fiber 10.9, Sugar 7.9, Protein 8

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Heat olive oil in a cooking pot over medium-high heat. Add the onion and garlic and cook until soften and golden in color.

Greek Vegetable Stew Food

GREEK VEGETABLE STEW

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If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot.

GREEK SUMMER VEGETABLE STEW

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