| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | French | New imports, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | c | Chopped onion |
| 1/2 | lb | Fresh green beans, cut in |
| half trimmed | ||
| Generous pinch of cayenne | ||
| 4 | oz | Zucchini, split in half |
| 1-inch thick slices | ||
| 4 | oz | Small red skin potatoes |
| 2 | T | Chopped oregano |
| 1/4 | c | Chopped parsley |
| 2 | c | Crushed tomatoes and juices |
| Salt and pepper | ||
| 1 | Loaf crusty french bread | |
| 1/2 | lb | Feta cheese |
INSTRUCTIONS
In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute for 5 minutes. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes. Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season with salt and pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta cheese and surrounded by french bread. Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:46:36 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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