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Braised Green Beans & Summer Vegetables

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Submitted by happyzhangbo

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YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
1 1
SMALL SMALL ONIONS
halved and sliced
1 15
TABLESPOON ML OREGANO
freshly finely chopped and toasted, or 1 teaspoon dried
½ 118
CUP ML WHITE WINE
or reduced-sodium chicken broth *
1 453.6
POUND G GREEN BEANS
trimmed
1 1
MEDIUM MEDIUM YELLOW SUMMER SQUASH
or zucchini, halved and cut into 1-inch pieces
1 237
CUP ML CHERRY TOMATOES
halved
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 75 42% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 169mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 38%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 
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