Greek Vegetable Stew
|Serving Size||¼ of recipe|
|Total Fat||10 g|
|Saturated Fat||3.5 g|
|Sodium||860 mg |
|Total Carbohydrate||40 g|
|Dietary Fiber||5 g|
Tip: Freeze or refrigerate leftovers.
| Olive oil
||1 ½ tablespoons|
| Small yellow onion, chopped
|Green beans, trimmed
||1 cup |
| Cayenne pepper (optional)
||Up to ¼ teaspoon|
|Small zucchini, sliced
| Yukon gold potatoes, cut into 1-inch cubes
| Flat-leaf parsley, chopped
| Diced tomatoes, undrained
|Freshly ground pepper to taste
| Feta cheese crumbles||½ cup|
- 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.
3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute
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