In a medium pot, heat a drizzle of oil over medium-high heat and cook the onion (if you’re using it), zucchini and garlic for about 5 minutes, until soft. Add the green beans, potatoes, tomatoes (with their juices) and Italian seasoning; bring to a simmer, cover and cook for about half an hour, or until the potatoes are tender. Season with salt and pepper and serve immediately.After having made this in the oven, I realize that it is necessary to cook on the stovetop, as though it were a soup, and to let is simmer quite a while.
Tuesday, June 1, 2010
Perfect Stew for Bulgarian Summer
Dinner with Julie has a really great sounding Zucchini, Green Bean, and Potato Stew. Looks like something I could easily make with local ingredients, maybe substituting baby potatoes for Yukons. I will have to figure out a substitute for "Italian seasoning" though.