Sauteed Vegetables Greek Style

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Sauteed Vegetables Greek Style

 

6 to 8 small zucchini, or 4 small artichokes and juice of 1 lemon, or 2

pounds green beans

2 tablespoons extra virgin olive oil

6 to 8 green onions, chopped

2 tablespoons chopped fresh parsley

1 garlic clove, minced

salt and pepper

pinch dried oregano

 

Prepare vegetables in following manner: wash and dry zucchini, cut off

ends, but do not slice.

Break off several outer layers or artichoke leaves, cut 1 inch off tops,

scoop out thistles, rub with lemon and parboil with juice of 1 lemon and

parboil with juice of 1 lemon until barely tender.

Trim ends off green beans, but leave beans whole; parboil until barely

tender.

Heat olive oil in a skillet, add vegetable of choice, sprinkle with

herbs and seasonings and saute until vegetables are lightly browned.

Lower heat, add about 3 tablespoons water to skillet, cover and steam

until vegetables are tender.

To serve, pour pan juices over vegetables and sprinkle with additional

chopped fresh parsley. Serves 6

 

 

A mother of 7, I need to lay down.

 

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