Green Beans, Zucchini and Potatoes

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 pound fresh green beans, trimmed and cut in half
• Generous pinch of cayenne
• 4 ounces zucchini, split in half and cut into 1-inch thick slices
• 4 ounces small red skin potatoes
• 2 tablespoons chopped oregano
• 1/4 cup chopped parsley
• 2 cups crushed tomatoes and juices
• Salt and pepper
• 1 loaf of crusty french bread
• 1/2 pound good feta cheese

1. In a large, heavy, and preferably non-stick pan heat oil.
2. Add onion and saute for 5 minutes.
3. Then add the green beans and cayenne pepper and cook until the onions are translucent, about 5 minutes.
4. Add zucchini, potatoes and herbs.
5. Pour tomatoes and their juices over the vegetables, bring to a boil, and reduce the heat to a simmer.
6. Cover and cook for 40 minutes.
7. Season with salt and pepper.
8. Allow to cool or serve warm.
9. Serve in a small bowl topped with feta cheese and surrounded by french bread.

olive oil, onion, green beans, generous, zucchini, red skin potatoes, oregano, parsley, tomatoes, salt, bread, feta cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/green-beans-zucchini-and-potatoes-recipe.html (may not work)