This recipe was sent in with my last CSA basket. I tried it out on my husband and 2 of his friends and everyone loved it.
green bean, zucchini and potato stew
Bon Appétit | May 1995
Greeks call this fassolakia Iadera. It’s a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.
Serves 6 to 8.
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 28-ounce can Italian-style tomatoes, drained, juices reserved,
Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. 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.