*  Exported from  MasterCook  *
 
                    Green Bean, Zucchini And Potato Stew
 
 Recipe By     : Bon Appetit May 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Chowder, Soups & Stews           Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           olive oil
    1      cup           chopped onion
    1      pound         fresh green beans -- trimmed halved
                         -- crosswise
      1/4  teaspoon      cayenne pepper
    8      ounces        zucchini -- cut into
                         -- 1-inch-thick slices
    8      ounces        russet potatoes -- peeled cut into
                         -- 1-inch cubes
      3/4  cup           chopped fresh italian parsley
    1      can           italian-style tomatoes -- drained juices
                         -- reserved tomatoes
                         -- chopped (28-ounce)
 
 Heat oil in heavy large nonstick skillet over medium-high heat.  Add onion and 
 saute 5 minutes.  Add green beans and cayenne pepper and saute until onion is t
 ranslucent, about 3 minutes.  Add zucchini, potatoes and parsley.  Pour tomatoe
 s and their juices over vegetables.  Bring to boil.  Reduce heat.  Cover and si
 mmer 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.
 
 6 to 8 Servings
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 
 Notes:  Greeks call this fassolakia Iadera. It’s a traditional vegetable mixtur
 e that is often eaten cold, accompanied by hunks of country bread and feta chee
 se.
 
 Converted by MC_Buster.
 
 
 
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