Greek Vegetable Stew

Adapted from CooksAid.com

Nutrition Facts

Serving Size	¼ of recipe
Calories	270
Total Fat	10 g
Saturated Fat	3.5 g
Sodium	860 mg
Total Carbohydrate	40 g
Dietary Fiber	5 g
Protein	9 g

Servings and Times

Servings

Tip: Freeze or refrigerate leftovers.

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 ½ tablespoons
Small yellow onion, chopped	1
Green beans, trimmed	1 cup
Cayenne pepper (optional)	Up to ¼ teaspoon
Small zucchini, sliced	1
Yukon gold potatoes, cut into 1-inch cubes	2
Flat-leaf parsley, chopped	½ cup
Diced tomatoes, undrained	28-ounce can
Salt	½ teaspoon
Freshly ground pepper to taste
Feta cheese crumbles	½ cup

Directions
Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and sauté 3-4 minutes, until tender. Add green beans and cayenne pepper, and sauté about 3 minutes until onion is translucent.
Stir in zucchini, potatoes, parsley, and tomatoes, and bring to a boil. Reduce heat, cover, and simmer about 60-70 minutes, stirring occasionally, until potatoes are tender.
Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.

Exchanges
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute

Side Suggestions: Crusty Bread

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