| 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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