Turkish-Style Vegetable Stew
2 tsp vegetable oil
1 med onion, halved then sliced
2 med garlic cloves, peeled and crushed
6 oz green beans, trimmed
and halved lengthwise & then crosswise
6 oz okra, trimmed
and cut into 1/2-inch-thick slices
28 oz canned whole peeled Italian-style, drained
(1/2 cup juice reserved)
1/2 cup vegetable broth
1/2 tsp ground cumin
2 med zucchini
and cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
3/4 tsp coarse salt
1/2 tsp freshly ground pepper
* 4 SERVINGS DAIRY-FREE
* This easy stew is also good served with a grain, such as rice or barley, in addition to the pita bread. In summer, try replacing parsley with a tablespoon of chopped fresh mint or dill. Finish each serving with a sprinkling of crumbled feta cheese. A package of frozen okra can be substituted for fresh-add during the last 10 minutes of cooking.
* MEAL PLAN: Serve with warmed whole-wheat pitas (wrap in foil and heat in a 400F oven for about 10 minutes) and some hummus and Greek olives from the deli.
* In large saucepan, heat oil over medium-low heat. Add onion and garlic and cook until onion is softened, about 5 minutes. Stir in green beans, okra, tomatoes, reserved tomato juice, broth and cumin. Bring to a boil, breaking up tomatoes with wooden spoon. Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.
* Increase heat to medium-low. Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender, about 8 minutes. Serve hot.