Braised Green Beans & Summer Vegetables

Rating: 4.78 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

Gallery

Recipe Summary

total:
30 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
High Fiber
Diabetic Appropriate
Gluten-Free
Vegetarian
Low Sodium
Low Added Sugars
Nutrition Info
Advertisement

Ingredients

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.

    Advertisement

Nutrition Facts

Serving Size: about 1 cup
Per Serving:
92 calories; protein 3.5g; carbohydrates 9.8g; dietary fiber 3.3g; sugars 3.2g; fat 3.6g; saturated fat 1g; cholesterol 2.4mg; vitamin a iu 833.9IU; vitamin c 17.5mg; folate 40.3mcg; calcium 89.8mg; iron 0.8mg; magnesium 27.1mg; potassium 291.4mg; sodium 157.6mg; thiamin 0.1mg.
Exchanges:

2 vegetables, 1/2 fat
Advertisement

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
greenmtndrew@gmail.com
Rating: 5 stars
10/30/2011
excellent - tasty and light and just about perfect. Spring for the white wine it really comes through in the flavor of the beans. Read More
EatingWell User
Rating: 5 stars
10/30/2011
These were absoutely delicious! I forgot to add the Parmesan at the end but they were wonderful and tasty without it. Read More
EatingWell User
Rating: 4 stars
09/16/2012
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 Read More
Advertisement
Mike Morton
Rating: 5 stars
10/30/2011
I have tried this adding some sliced grilled chicken. Wow! Read More
EatingWell User
Rating: 4 stars
01/26/2015
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Tasty and easy. Used 1 zucchini and 1small yellow squash for extra volume and color. Read More
Advertisement
Allison Mahon
Rating: 5 stars
04/08/2017
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. Read More
EatingWell User
Rating: 5 stars
08/08/2014
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 Read More
EatingWell User
Rating: 5 stars
06/04/2012
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. Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 01/22/2021