Greek Stewed Potatoes, Green Beans & Zucchini

1 Tbsp olive oil
1 large onion, chopped
2 large potatoes, cut into 1/2 inch chunks
2 medium zucchinis, halved lengthwise, cut into 1/2 inch chunks
2 cups frozen green beans, thawed
796 mL canned diced tomatoes
1/2tsp oregano
1 tsp parsley
1 tsp dill
1/2 tsp salt
1/4 tsp pepper

In large pot, heat oil over medium heat. Add onion and cook, stirring often, for 3-4 minutes. Stir in potatoes until well combined. Add 3/4 cups water. Bring to a simmer, cover and cook 10 minutes until half tender. Stir in zucchini, beans, tomatoes (with liquid) and oregano. Return to simmer, cover and cook 15 minutes until vegetables are tender. Stir in parsley, dill, salt pepper. Sprinkle with crumbled feta.

(Thanks to my vegan friend, Cheryl, for this great recipe!)