Greek Stew - cooking recipe

Ingredients

1/4 c. olive oil
1 c. chopped onion
1 lb. green beans, trimmed and halved
1/4 tsp. cayenne pepper
8 oz. zucchini, cut in 1-inch slices
8 oz. potatoes, cut in 1-inch slices
3/4 c. chopped parsley
1 (28 oz.) can Roma tomatoes, drained and chopped (save juice)
extra parsley (optional)
chopped black olives (optional)
Feta cheese, crumbled (optional)

Preparation

Heat oil in skillet. When hot, add onion and cook 5 minutes. Add beans and pepper and saute until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and juice over vegetables. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 45 minutes. Season with salt and pepper to taste. Can serve hot or at room temperature.