GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI Serves: 6 to 8  This simple, flavorful stew is traditionally eaten with chunks of feta cheese and some crusty bread. Crumble a small amount of feta over the top of each serving. To make the dish easy and foolproof, the recipe calls for frozen green beans. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in.  2 tablespoons extra-virgin olive oil  1 large onion, chopped  2 large potatoes, peeled and cut into 3/4-inch chunks  2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks  1-pound bag frozen green beans, thawed  28-ounce can diced tomatoes, with liquid  1/2 teaspoon dried oregano  1/2 cup chopped fresh parsley, or a combination of parsley and chopped fresh dill  Salt and freshly ground pepper  8 ounces feta cheese, preferably organic  Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until it is golden.  Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.  Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.  Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper.  Ladle the stew into shallow bowls. Cut the feta cheese into chunks and let everyone crumble some over the top.