Greek Summer Vegetable Stew Recipes

GREEK VEGETABLE STEW

Steps:

• Heat 1/3 cup oil in a Dutch oven.
• Add onions and saute over medium heat for 2 minutes.
• Add fennel bulb and saute for 5 minutes, or until soft.
• Add potatoes and saute for 4 minutes more.
• Add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water.
• Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
• Add remaining water, lemon juice, remaining oil and 1/4 cup dill.
• Stir well.
• Simmer for 10 minutes more, or until vegetables are tender.
• Sprinkle with remaining dill.
• Serve warm or at room temperature.

GREEK VEGETABLE STEW

Steps:

• Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

BRIAMI: GREEK VEGETABLE STEW

Steps:

• Slice all vegetables in 1" pieces.
• In a large pot drizzle in olive oil and brown the first 6 ingrediants.
• Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley.
• Cover and stir occasionally over moderate heat until vegetables are done.
• Serve over rice or couscous.

BRIANI-- GREEK VEGETABLE STEW

Steps:

• Mix everything together,and place in dutch oven or large pan.
• Bake at 375°F till done.
• Keep the pan covered for first 1/2 hour so veggies will be cooked soft.
• Uncover for next 1/2 hour so that they get a light golden brown.