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.
