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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.

Source: EatingWell Magazine, May/June 2009

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Ingredients

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Directions

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  • 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.

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Nutrition Facts

about 1 cup
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.

2 vegetables, 1/2 fat

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