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Greek Lenten Vegetable Stew

Greek Lenten Vegetable Stew Recipe

  • 2 tablespoons unsalted butter
  • ½ cup extra virgin olive oil
  • 1 large onion, chopped
  • 2 potatoes, peeled and cut into large dice
  • 3 zucchini, ends trimmed and cut into 2-inch lengths
  • ½ pound green beans, ends trimmed and cut in half
  • 4 large, ripe tomatoes (about 1½ pounds), quartered
  • 8 scallions (white and green parts), cut into 1-inch pieces
  • 1 cup chopped fresh, parsley leaves
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 bay leaf
  • 2 cups water
  • 1 pound spinach, heavy stems removed and washed well
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 335kcal (17%)
Total Fat 23g (35%)
Saturated Fat 5g (26%)
Cholesterol 10mg (3%)
Total Carbohydrate 30g
Dietary Fiber 8g
Sugars 9g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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