Greek Summer Vegetable Stew |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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A very traditionaldish from Ikaria, Greek. My family gave high praises to this dish, but there's hardly any fancy cooking techniques involved. All the ingredients used are in season during July/August/Sept. So this dish is best cooked during this period. What a lovely, simple recipe this is! (Recipe from Kochilas's The Glorious Foods of Greece). Ingredients:
1/2 cup extra virgin olive oil |
3 lbs green beans, trimmed,holved crosswise |
2 red onions, chopped |
3 ears corn, shucked,halved |
4 medium potatoes, peeled,cubed |
3 ripe firm tomatoes |
2 zucchini, cubed |
salt & pepper |
Directions:
1. blanch tomatoes in boiling water for 1-2 minutes, drain, peel, and chopped.
2. heat oil in a large pot over medium-high heat, add beans and onions.
3. reduce heat to med-low, simmer for 5 minutes.
4. add corn and potatoes.
5. add enough water to almost cover the veggies.
6. cover, bring to a boil.
7. simmer again with low heat for another 25 minutes.
8. add tomatoes and zucchini.
9. Season.
10. Stir and simmer further for another 25minutes or so.
11. Serve warm and drizzle with more olive oil (use extra-virgin, it makes a tremendous difference in this dish)!
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