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Green beans with zucchini and potatoes
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| Artist: |
_ |
| Categories: |
Beans, Potatoes, Vegetables, Zucchini |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1/2
| lbs | Fresh green beans, cut in | | | Generous pinch of cayenne | | | -1-inch thick slices | | 2
| tbsp | Chopped oregano | | 2
| cup | Crushed tomatoes and juices | | 1
| | Crusty french bread | | 1/2
| cup | Chopped onion | | | -half -- trimmed | | 4
| oz | Zucchini, split in half | | 4
| oz | Small red skin potatoes | | 1/4
| cup | Chopped parsley | | | Salt and pepper | | 1/2
| lbs | Feta cheese |
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Procedures:
| 1 | Recipe by: essence of emeril show in a large, heavy, and preferably non-stick pan heat oil. | | 2 | Add onion and sau add the green beans and cayenne pepper and cook until the onions are transl add zucchini, potatoes and herbs. | | 3 | Pour tomatoes and their juices over the v boil, and reduce the heat to a simmer. | | 4 | Cover and cook for 40 minutes. | | 5 | Seaso pepper. | | 6 | Allow to cool or serve warm. | | 7 | Serve in a small bowl topped with feta surrounded by french bread. |
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