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Cretan Vegetable Stew    Veg  HT  MC  Greek  95mins

Serves 4     Hot Vegetarian Vegan Vegetables Main Course   Healthy Eating  Gluten Wheat Free Dairy Free Eggless  Greece Mediterranean Europe

390ml/13fl.oz. Olive Oil
2 Onions, chopped
3 Garlic Cloves, crushed
1 tbsp freshly chopped Oregano
400g/14oz fresh Green Beans, trimmed
400g/14oz Okra, trimmed
400g/14oz Potatoes, peeled and cut into chunks
2 Capsicums (sweet peppers), deseeded and coarsely chopped
400g/14oz Aubergines (eggplants), cut into 5cm/2-inch thick slices
400g/14oz Courgettes (zucchini), cut into 5cm/2-inch thick slices
675g/1˝lb Tomatoes, finely chopped
Salt and Black Pepper


1. Heat the olive oil in a large saucepan, add the onion and garlic and for 5-8 minutes until soft and transparent.

2. Add the oregano, beans, okra and potatoes to the pan with salt and mix well to coat. Add enough water to just cover then bring to the boil, reduce the heat, cover and simmer for 20 minutes.

3. Add the peppers, aubergine, courgette and tomato and a little more water if necessary. Adjust the seasoning mix well then cover and simmer for about 1 hour, or until the vegetables are very tender. Serve hot or at room temperature.

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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