Turkish Style Vegetable Stew

Turkish Style Vegetable Stew

2 tablespoons olive oil

3 medium onions, halved then sliced

8 cloves garlic, crushed

18 ounces green beans, halved lengthwise, then crosswise

18 ounces okra, cut into ½-inch slices

3 28-oz. cans whole peeled Italian-style tomatoes, drained, ½ cup juice reserved

2 cups vegetable broth

2 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne

6 medium zucchini, quartered lengthwise and cut into ½-inch chunks

1 cup chopped fresh parsley

2 teaspoon coarse salt

2 teaspoon freshly ground pepper

Romano cheese, shredded for garnish (optional)

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, cinnamon, cayenne, 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.