Potato Pancakes and Vegetable Stew

Total Time
40mins
Prep 20 mins
Cook 20 mins

From the Epicurious website. Delicious vegetarian dinner. My kids love it.

Ingredients Nutrition

Directions

  1. For vegetable stew:
  2. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
  3. For potato pancakes:
  4. Preheat oven to 300°F Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
  5. Place 3 pancakes on each of 4 plates. Spoon stew over and serve.