Greek Vegetables Preparation
Heat the oil in a heavy, lidded pan. Saute the potatoes until they begin to soften, stirring occasionally. Add the zuchinni, tomatoes and dill. Barely cover the vegetables with cold water, bring to a boil, cover and simmer until soft (about 25-30 minutes), stirring gently. Add a little more water if necessary. Add salt and pepper to taste. Serve with rice or pasta, fresh bread and a salad of lettuce, cucumber, tomatoes, kalamata olives and feta cheese.
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