Title: Green Bean, Zucchini And Potato Stew
Categories: May 1995
Yield: 1 servings

1/4 c Olive oil
1 c Chopped onion
1 lb Fresh green beans; trimmed,
-halved
; crosswise
1/4 ts Cayenne pepper
8 oz Zucchini; cut into
; 1-inch-thick slices
8 oz Russet potatoes; peeled, cut
-into
; 1-inch cubes
3/4 c Chopped fresh Italian
-parsley
1 cn Italian-style tomatoes;
-drained, juices
; reserved, tomatoes
; chopped (28-ounce)

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion
and saute 5 minutes. Add green beans and cayenne pepper and saute until
onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley.
Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat.
Cover and simmer until potatoes are tender, stirring frequently, about 45
minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1
day ahead. Cover and refrigerate.) Serve warm or at room temperature.

Serves 6 to 8.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 784 Calories (kcal); 55g Total Fat; (61% calories from fat);
10g Protein; 68g Carbohydrate; 0mg Cholesterol; 295mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.