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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

⁽⁴⁾ 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: bluemoon downunder

On Nov 11, 2009

What a fabulous way to enjoy vegetables! I used my Vegetable Stock and creamy Greek yoghurt (as that's my regular yoghurt); and used fresh basil, oregano and thyme. Loved the lemony yoghurt sauce. I'll be making this regularly from now on and look forward to trying it with different vegetables and different herbs. Thanks so much for sharing this recipe!

0 people found this review helpful

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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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