This spicy Greek vegetable dish is traditionally served at room temperature with thick slices of crusty bread. Or, you can serve it warm, garnished generously with feta cheese.
2 tbsp. olive oil
1 c. coarsely chopped onion
1 pound green beans, stemmed and halved crosswise (about 3 ½ cups)
One 28-ounce can plum (Italian) tomatoes, with juice
2 medium zucchini, halved lengthwise and cut into ½-inch slices
1 large russet potato (about 12 ounces), peeled and cut into 1-inch cubes
¼ c. water
½ tsp. freshly ground pepper, or to taste
¼ tsp. cayenne pepper, or to taste
½ c. finely chopped fresh flat-leaf parsley
Salt to taste
Crumbled plain feta or peppercorn feta cheese for garnish
Heat the oil in a large saute pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the green beans; continue to cook, stirring constantly, until the onion is tender, about 5 minutes.
Stir in the tomatoes with juice, zucchini, potato, water, pepper, and cayenne pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the green beans and potatoes are tender, about 40 minutes.
Stir in the parsley and salt, keeping in mind that the feta cheese garnish is salty in flavor. Taste and adjust the seasoning.
Top each serving with a generous amount of feta cheese.
If possible, prepare this stew 1 day in advance to allow the flavors to blend; cover and refrigerate for up to 5 days. Bring to room temperature or heat, stirring gently taking care not to break the potatoes, before serving.