Greekstewedpotatoesgreenbeansandzucchini Recipes

GREEK STYLE POTATOES

Greek Style Potatoes image

Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.

Provided by Cathie

Categories Side Dish Potato Side Dish Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g

GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI

Greek Stewed Potatoes, Green Beans, and Zucchini image

I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.

Provided by Rob R.

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large potatoes, peeled and cut into 3/4 inch chunks
1/2 cup water
2 medium zucchini, sliced lengthwise & into 1/2 inch chunks
1 lb green beans, thawed if frozen,fresh is better
1 3/4 lbs fresh tomatoes
1/2 teaspoon dried oregano
1 bunch chopped fresh dill or 1 bunch fresh parsley
salt & freshly ground black pepper
1/2 lb feta cheese

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.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Green Bean, Zucchini and Potato Stew image

Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

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, tomatoes chopped

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.

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