Braised Green Beans & Summer Vegetables
.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | small |
onions
halved and sliced |
|
| 1 | tablespoon |
oregano
freshly finely chopped and toasted, or 1 teaspoon dried |
|
| ½ | cup |
white wine
or reduced-sodium chicken broth |
*
|
| 1 | pound |
green beans
trimmed |
|
| 1 | medium |
yellow summer squash
or zucchini, halved and cut into 1-inch pieces |
|
| 1 | cup |
cherry tomatoes
halved |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
Parmesan cheese
finely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
onions
halved and sliced |
|
| 15 | ml |
oregano
freshly finely chopped and toasted, or 1 teaspoon dried |
|
| 118 | ml |
white wine
or reduced-sodium chicken broth |
*
|
| 453.6 | g |
green beans
trimmed |
|
| 1 | medium |
yellow summer squash
or zucchini, halved and cut into 1-inch pieces |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 59 | ml |
Parmesan cheese
finely shredded |
|
Directions
Heat oil in a large skillet over medium heat.
Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.
Add wine (or broth) and bring to a boil.
Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.
Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.
Season with salt and pepper.
Serve sprinkled with Parmesan.
