Greek Stew Name: Jennifer Miller Base: Maxwell AFB Recipe: Good! Ingredients 1 ½ tablespoons extra virgin olive oil 3 cups onions, chopped 1 cup potatoes, peeled and cut into 3/4 inch cubes ½ cup water 3 ½ cups zucchini, cut into 1/2 inch thick slices 2 ½ cups green beans ( cut into 2 or 2 1/2 inch pieces) 2 (28 ounce) cans diced tomatoes, undrained 1 (15 ½ ounce) cans great northern beans, rinsed and drained ¼ cup fresh flat-leaf parsley, chopped 2 teaspoons fresh dill, chopped ½ teaspoon dried oregano ¼ teaspoon fresh ground black pepper ½-¾ cup reduced-fat feta cheese, crumbled Directions Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned. Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender. Stir in parsley, dill, oregano, and pepper. Ladle into bowls and garnish with cheese.