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Ingredients
1 Pound all-purpose potatoes, peeled & thinly sliced
8 Ounces green beans, trimmed & halved diagonally
1 Medium zucchini, halved lengthwise & thinly sliced
2 Teaspoons olive oil
1 Medium onion, thinly sliced
1 Red bell pepper, coarsely chopped
2 Garlic cloves, minced
1 (28 oz) Can crushed tomatoes with juice
1 Pound medium shrimp, peeled & de-veined, with tails attached
1/4 Cup dry white wine
1/2 Teaspoon dried oregano
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
2 Ounces feta cheese, crumbled
3 Tablespoons chopped Italian parsley
Instructions
Preheat the oven to 375�F.
Place the potatoes in a large saucepan and add water to cover. Bring to a boil and cook for 7 minutes. Add the green beans and zucchini, and cook for 3 minutes longer. Drain the vegetables in a colander and transfer to a large bowl.
Meanwhile, in a medium no-stick skillet, warm the oil over medium heat. Add the onions, bell peppers and garlic, and cook for 3 minutes, or until softened. Add the onion mixture to the bowl with the other vegetables.
Add the tomatoes and their juice, the shrimp, wine, oregano, salt and black pepper to the vegetables, and toss to combine. Transfer the mixture to an 11� x 7� baking dish, cover with foil and bake for 25 minutes.
Uncover the dish and sprinkle the feta on top. Bake, uncovered, for 3 minutes longer.
Remove the dish from the oven and sprinkle with the parsley.