Green bean, zucchini and potato stew

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      can           italian-style tomatoes -- drained juices
                        -- reserved tomatoes
                        -- chopped (28-ounce)

Heat oil in heavy large nonstick skillet over medium-high heat.  Add onion
and 
saute 5 minutes.  Add green beans and cayenne pepper and saute until onion
is t
ranslucent, about 3 minutes.  Add zucchini, potatoes and parsley.  Pour
tomatoe
s and their juices over vegetables.  Bring to boil.  Reduce heat.  Cover
and si
mmer 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.

6 to 8 Servings

 MC formatted by Barb at Possum Kingdom using MC Buster & SNT


Notes:	Greeks call this fassolakia Iadera. It's a traditional vegetable
mixtur
e that is often eaten cold, accompanied by hunks of country bread and feta
chee
se.

Converted by MC_Buster.