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Greece Recipes: Cretan Vegetable Stew

  • 390ml/13fl.oz. Olive Oil
  • 2 Onions, chopped
  • 3 Garlic Cloves, crushed
  • 1 tbsp freshly chopped Oregano
  • 400g/14oz fresh Green Beans, trimmed
  • 400g/14oz Okra, trimmed
  • 400g/14oz Potatoes, peeled and cut into chunks
  • Water
  • 2 Capsicums (sweet peppers), deseeded and coarsely chopped
  • 400g/14oz Aubergines (eggplants), cut into 5cm/2-inch thick slices
  • 400g/14oz Courgettes (zucchini), cut into 5cm/2-inch thick slices
  • 675g/1 lb Tomatoes, finely chopped
  • Salt and Black Pepper

1. Heat the olive oil in a large saucepan, add the onion and garlic and for 5-8 minutes until soft and transparent.

2. Add the oregano, beans, okra and potatoes to the pan with salt and mix well to coat. Add enough water to just cover then bring to the boil, reduce the heat, cover and simmer for 20 minutes.

3. Add the peppers, aubergine, courgette and tomato and a little more water if necessary. Adjust the seasoning mix well then cover and simmer for about 1 hour, or until the vegetables are very tender. Serve hot or at room temperature.

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