Instructions: Heat oil in large, heavy nonstick skillet over medium-high heat. Add onion and saute 5 minutes, stirring occasionally. Add green beans and cayenne pepper; saute until onion is tranluscent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat.

Presentation: Serve warm or at room temperature. Can be prepared 1 day ahead and refrigerated.

This recipe yields 6 to 8 servings.

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