Turkish-Style Vegetable Stew

• 2 tsp. vegetable oil
• 1 medium onion, halved then sliced
• 2 medium cloves garlic, 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. can whole peeled Italian-style tomatoes, drained, 1/2 cup juice reserved
• 1/2 cup vegetable broth
• 1/2 tsp. ground cumin
• 2 medium zucchini, quartered lengthwise and cut into 1/2-inch chunks
• 1/4 cup chopped fresh parsley
• 3/4 tsp. coarse salt
• 1/2 tsp. freshly ground pepper

1. In large saucepan, heat oil over medium-low heat.
2. Add onion and garlic and cook until onion is softened, about 5 minutes.
3. Stir in green beans, okra, tomatoes, reserved tomato juice, broth and cumin.
4. Bring to a boil, breaking up tomatoes with wooden spoon.
5. Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.
6. Increase heat to medium-low.
7. Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender, about 8 minutes.
8. Serve hot.

vegetable oil, onion, garlic, green beans, okra, tomatoes, vegetable broth, ground cumin, zucchini, parsley, coarse salt, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/turkish-style-vegetable-stew/ (may not work)