Quick Braised Greek Vegetables in Tomato Sauce
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This recipe is one of the easiest you could make in Greek cuisine. You don’t need a lot of ingredients and it comes together quickly. It tastes best when the vegetables are fresh from the garden.
The beauty of this recipe is how versatile it is. You can use vegetables that you have on hand, as long s they can stand up to braising. You’ll want to prep the vegetables for braising before you can use them. For example, you should trim the ends of the green beans, cut the zucchini, summer squash, or eggplant into smaller pieces (about 1 – 1 1/2 inch pieces), trim the okra, peel and cut the potatoes. The prep will depend on the vegetable.
Quick Braised Greek Vegetables Recipe Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 pounds vegetables, prepped for braising (Like green beans, zucchini, summer squash, eggplant, okra, etc).
- 1 cup tomato sauce or 1 1/2 cups canned, artichokes, potatoes, diced tomatoes with their juices
- Water – enough to cover vegetables halfway.
- 1-2 teaspoons dried oregano
How to Make Quick Braised Greek Vegetables:
Drizzle the bottom of a large saucepan with the olive oil.
Set the heat to medium and add the onions. Cook the onions, stirring occasionally, until they are translucent. This should take about 5-10 minutes.
Add the vegetables and sauce for 2-3 minutes. Stir in the tomato sauce or diced tomatoes. Add water, enough to cover the vegetables about halfway from the top. Stir in the oregano.
Place a lid over the pan and bring the mixture to a boil over medium-high heat. Drop down to a simmer and cook for about 30 minutes, or until the vegetables are tender.
This post was written by Greek Boston