Braised Green Beans & Summer Vegetables

Braised Green Beans & Summer Vegetables

9 Reviews
From: EatingWell Magazine, May/June 2009

When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers' markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and sliced
  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
  • ½ cup white wine , or reduced-sodium chicken broth
  • 1 pound green beans, trimmed
  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
  • 1 cup halved cherry tomatoes , or grape tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup finely shredded Parmesan cheese


  • Active

  • Ready In

  1. 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.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 92 calories; 4 g fat(1 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 40 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 834 IU vitamin A; 17 mg vitamin C; 90 mg calcium; 1 mg iron; 158 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetables, ½ fat

Reviews 9

April 08, 2017
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By: Allison Mahon
Wow super easy, absolutely delicious!! I used garlic instead of onion. Threw this together really quick. I also used broth, which was the only thing I measured. This is an excellent way to use up veggies.
January 25, 2015
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By: EatingWell User
Great for light lunch or dinner! We had some green beans left and I decided to make something easy, something light and, of course, healthy. I cooked my beans with white wine and they turned out very good. My fiance is a very picky eater and he really liked these beans. it is definately going to be one of our fav recipes .
August 08, 2014
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By: EatingWell User
Braised Green Beans & Summer Vegetables Not being a veggie fan and did not want to waste veggies from the garden. This is an awesome and easy side dish! Served it with stuffed pork chops! Will make again. Pros: Great way to use veggies from the garden. Cons: None
September 16, 2012
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By: EatingWell User
Light and Flavorful Side Dish This was unexpectedly delicious. I thought it would look nice instead of plain green beans or green beans almondine because of the added colors from the tomatoes and the squash - but WOW was I impressed by the flavor. Printing and saving this recipe in my little cookbook! Pros: Quick, Easy, Colorful
June 04, 2012
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By: EatingWell User
Fantastic We usually saute these same vegetables, and I didn't expect it to be much different, but it really was! The white wine made all the difference.
July 26, 2010
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By: EatingWell User
These were absoutely delicious! I forgot to add the Parmesan at the end, but they were wonderful and tasty without it.
July 12, 2010
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By: Mike Morton
I have tried this adding some sliced grilled chicken. Wow!
May 12, 2010
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By: EatingWell User
Tasty and easy. Used 1 zucchini and 1small yellow squash for extra volume and color.
October 12, 2009
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By: greenmtndrew
excellent - tasty and light and just about perfect. Spring for the white wine, it really comes through in the flavor of the beans.
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