Step 1

Wash the vegetables and chop them - bell peppers, red and yellow tomatoes, arugula and herbs. Peel and mince the garlic and chop the pitted olives as well.

Step 2

Add the bell pepper, frozen green beans and tomatoes to a large skillet with olive oil and saute for about a minute, then cover with a lid for about 3-4 minutes.

Step 3

Stir in tomato paste and add some water (about 1/4 cup) if needed, in order to build a good base for the skillet. Cover again and cook the vegetables for about 5-7 more minutes or until there’s no extra water in the skillet. Have a taste of the green beans to ensure they’re not too crunchy.

Step 4

Stir in some crumbled feta cheese, olives, arugula, fresh herbs and garlic. Turn the heat off after 1-2 minutes and enjoy with bread of choice!