GREEK VEGETABLES don't take long to cook and use up a lot of garden produce. Thank you to my Greek father-out-law for showing me how.
Ingredients
2 cups — string beans, cut into pieces
6 — medium potatoes, cubed
2 — medium zucchini, cubed
2 — medium carrots, sliced
1 — large onion, chopped (or use onion and garlic powders)
3 — garlic cloves, minced (see above)
1 tblsp. — olive oil
2 cups — water
Small handfuls — fresh basil, oregano, parsley, chopped (or tblsp. of each dried)
1 cup — tomato sauce (or fresh tomatoes if you have them)
1 tblsp. or so — more olive oil
Salt to taste
Method
Wash and prepare to chop about two cups of string beans, six medium potatoes, two medium zucchini, and a couple of carrots. Chop them all into half-inch to one-inch-sized pieces.
In a large pot saute one chopped onion and three minced garlic cloves in a tablespoon of olive oil. In the winter or if you have people who don't like the texture of onions and garlic, you could use a tablespoon of onion powder and a teaspoon of garlic powder and just add it with the water and other seasonings. However, if you use an onion and garlic, add the other vegetables after a minute or two, and add two cups of water.
