Green Beans, Zucchini and Potatoes (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
1/2 pound fresh green beans, trimmed and cut in half |
generous pinch of cayenne |
4 ounces zucchini, split in half and cut into 1-inch thick slices |
4 ounces small red skin potatoes |
2 tablespoons chopped oregano |
1/4 cup chopped parsley |
2 cups crushed tomatoes and juices |
salt and pepper |
1 loaf of crusty french bread |
1/2 pound good feta cheese |
Directions:
1. In a large, heavy, and preferably non-stick pan heat oil. Add onion and saute for 5 minutes. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes. Add zucchini, potatoes and herbs. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer. Cover and cook for 40 minutes. Season with salt and pepper. Allow to cool or serve warm. Serve in a small bowl topped with feta cheese and surrounded by french bread.
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