• Greek Vegetable Stew

    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 4
    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
    1. 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.
    2. 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.
    3. Season with salt and pepper, remove from heat, sprinkle each bowl with 2 tablespoons feta cheese, and serve.

    Exchanges3 vegetables; 1 starch; 1 fat; 1 medium fat meat substitute

    Side Suggestions: Crusty Bread

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