The Olive and the Caper: Adventures in Greek Cooking
Vegetarian Stew
Page 182
Cuisine: Greek | Course Type: Soups and Stews
(1 review)
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Peckish Sister from Central, FL
I had a big batch of the first baby zucchini from my CSA as the basis for this recipe. Since they were so tender, I gave the potatoes ahead start cooking. I cut back on the olive oil. The caper topping turned was could have been a mundane dish into something spectacular. My sons who are not fond of capers even commented on the random bursts of saltiness.
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