Cretan Vegetable Stew Veg HT MC
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.
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