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.

Ingredients

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 cutn 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 (see Tip)

½ c. finely chopped fresh flat-leaf parsley

Salt to taste

Crumbled plain feta or peppercorn feta cheese for garnish

Preparation

Heat the oil in a large sauté 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.

Advance Preparation

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.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.