Turkish-Style Vegetable Stew

Turkish-Style Vegetable Stew

Ingredients: 28-oz. can whole peeled Italian-style tomatoes, drained, ½ cup juice reserved,¾ tsp. coarse salt,¼ cup chopped fresh parsley,2 medium cloves garlic, peeled and crushed,6 oz. green beans, trimmed and halved lengthwise, then crosswise,½ tsp. ground cumin,6 oz. okra, trimmed and cut into ½-inch-thick slices,1 medium onion, halved then sliced,½ tsp. freshly ground pepper,½ cup vegetable broth,2 tsp. vegetable oil,2 medium zucchini, quartered lengthwise and cut into ½-inch chunks

Instructions: 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.

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