Green Bean Zucchini And Potato Stew Food

GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI

Steps:

• Heat the oil in a large soup pot or steep-sided stir-fry pan.
• Add the onion and sauté until it is golden.
• Add the potatoes and water.
• Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
• Add the zucchini, green beans, tomatoes, and oregano.
• Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
• Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
• Season to taste with salt and pepper.

GREEK POTATO, ZUCCHINI, AND BEAN STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
• Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
• Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
• Stir in parsley, dill, oregano, and pepper.
• Ladle into bowls and garnish with cheese.

ZUCCHINI, STRING BEAN AND EGGPLANT STEW

Steps:

• In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

VEGAN ZUCCHINI AND BEAN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium-high heat. Add zucchini, onion, and bell pepper and saute until crisp-tender, about 5 minutes. Add green beans, sausage, and garlic and saute for another 3 to 4 minutes. Stir in cannellini beans, marinara sauce, basil, and mustard; bring to a boil. Spoon into a shallow 2-quart baking dish.
• Bake in the preheated oven until vegetables are tender and casserole is heated through, about 20 minutes. Serve warm.

GREEN BEANS WITH ZUCCHINI

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

NEW POTATO & GREEN BEAN SALAD

Steps:

• Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
• Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)