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Nutrition Facts
Serving Size 1 (644g) Recipe makes 2 servings The following items or measurements are not included below: vegetable broth 2 tablespoons mixed fresh herbs
Calories 440
Calories from Fat 184		(41%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 556mg		23%
Potassium 1039mg		29%
Total Carbohydrate 57.6g		19%
	Dietary Fiber 11.7g	46%
	Sugars 19.9g
Protein 16.0g		32%
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Greek Vegetables

Recipe #378114 | 20 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lalaloula
Jun 22, 2009

Yum, I luv this super tasty yet very easy to make veggie dish as a main course. It features green beans, zucchini and onions in a zesty yoghurt sauce and feta cheese.

SERVES 2 (change servings and units)

Ingredients

200 g frozen green beans
200 g zucchini, sliced
4 medium onions, quartered
2 garlic cloves, sliced
4 teaspoons olive oil
4 tablespoons vegetable broth
200 g yoghurt (low-fat is fine)
2 tablespoons chopped mixed fresh herbs
1 lemon, juice of
60 g feta cheese, crumbled
2 slices whole grain bread

Directions

1
Prepare beans according to package directions in salted water. Drain.
2
Meanwhile heat oil in a large skillet and sautee onions, garlic and zucchini until lightly browned. Add broth and let simmer covered for about 4 minutes. Add beans.
3
For the sauce combine yoghurt, herbs and lemon juice. Pour into two small serving bowls.
4
When beans are heated through, sprinkle feta cheese on top of the veggies and serve with the yoghurt sauce and the bread on the side.
5
Enjoy! :).

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Featured Reviews for This Recipe

From: justcallmetoni

On Sep 16, 2009

I reduced the amount of onions listed and otherwise followed the recipe using Greek non-fat yogurt (so thick and creamy) and reduced fat feta cheese. It was so good and full of flavor and yet light. There was lots of extra dressing which I then used for cucumber salad.

1 person found this review helpful

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From: Debbwl

On Jul 20, 2009

We are stuffed because we slurped up every last drop. I made using oregano and basil. DH said he would have like a little less onion, but I thought it was perfect as is. Thanks so much for the post.

2 people found this review helpful

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From: Starrynews

On Jul 6, 2009

This is a great veggie dish! I used fresh green beans since they are in-season right now, and I got a lovely bunch at the farmer's market. I used fresh basil and oregano from my container garden, and paired the dish with chicken souvlaki. It was wonderful! Thanks for sharing!

2 people found this review helpful

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