Roasted Rosemary Potatoes, Garbanzo Beans, and Stewed Vegetables

This is a simple meal with basic, whole ingredients. Delicious. Inspired in part by an article I read in the New York Times about the longevity of the population of a Greek island.

Ingredients

Red Potatoes, Sliced

Fresh Rosemary

1 Onion, Diced

2 Celery Stalks, Chopped

4 Radishes, Sliced

2 Tomatoes, Diced

Okra, Sliced

1 Cup of Dried Garbanza Beans, Soaked Overnight

3 Cups of Vegetable Broth

Directions

Potatoes

Preheat oven to 450 Degrees Fahrenheit

Place sliced potatoes on a baking sheet, drizzle with olive oil, and sprinkle with rosemary and salt and pepper; roast potatoes for 30-45 minutes

Stewed Vegetables

In one pan sautee onions, celery, and radishes for 6-8 minutes

Heat separate pan on high heat, add oil and wait until almost smoking, add okra (Do not slice the okra until ready to add to pan) and sautee for 4-6 minutes

Add tomatoes and cooked okra to onion mixture and cook for 8-10 minutes

Garbanzo Beans

Soak beans overnight; add to broth and bring to a boil; reduce heat, season, and cook for 30 minutes

Note: These stewed vegetables are also delicious over grits. Yes, grits!