This is made with a medley of fresh summer veggies and can be served as a light evening meal.  Even better served with some crusty bread! 1/3 cup olive oil

2 medium onions, sliced

3 medium carrots, sliced

4 small summer squash, sliced

1 pound fresh green beans, stemmed and cut-up (optional)

1/2 pound fresh okra, stemmed and cut-up (optional)

4 tomatoes, peeled and chopped

2 peppers (red or green), chopped

4 small to medium potatoes, peeled and cubed

1/2 teaspoon dried thyme

1/4 cup chopped fresh parsley

about 3/4 cup chicken/vegetable broth or water

salt & freshly ground pepper

In a large saucepan heat the oil over medium-high heat.  Add the onions and carrots.  Saute 5 minutes.  Add all of the other ingredients.  Season with salt and pepper to taste.  Mix well.  Lower the heat to medium-low.  Cook slowly, covered about 35 minutes, until the vegetables are tender.  Check periodically to see if more liquid is needed.  Serve hot.

Adapted from Cuisines of the Caucasus Mountains by Kay Shaw Nelson, Hippocrene Books 2002.  serves 4-6