¼ Cup Extra-Virgin Olive Oil
2 Yellow Onions, sliced thin
3 Garlic Cloves, crushed
12 Small Fingerling Potatoes (or equal proportion of Reds, chopped)
1# Fresh Green Beans, tailed, topped & halved if long
3 Bell Peppers, red & green, cut into strips.
3 or 4 Oregano Sprigs
3 Narrow Zucchini (yellow or green), cut into 1” chunks
3 Large Ripe Tomatoes, cut into chunks
Kosher Salt & Fresh Ground Pepper to taste
1 Tablespoon Fresh Parsley, chopped


Place a pot large enough to hold everything over medium-low heat. Slowly cook the onions and garlic until the onions begin to melt, about 10-15 minutes.

Arrange the potatoes over the onions, then layer on the beans & peppers. Spread the oregano sprigs over this, then the zucchini followed by the tomatoes, and then season with the salt and pepper to your taste. Cover and simmer this for about 45 minutes. Check to make sure it’s not drying out and add water if necessary (not likely really).

Sprinkle with the parsley to serve.