Braised Green Beans & Summer Vegetables

WW 2 PP
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    Tbs extra virgin olive oil

  • 1

    small onion, halved & sliced

  • 1

    Tbs fresh oregano, finely chopped or 1 tsp dried

  • 1/2

    cup low-sodium chicken broth

  • 1

    lb green beans, trimmed

  • 1

    summer squash, or zucchini, halved & cut into 1-inch pieces

  • 1

    cup halved cherry tomatoes, or grap tomatoes

  • 1/4

    tsp salt

  • 1/4

    tsp freshly ground black pepper

  • 1/4

    cup finely shredded Parmesan cheese

Directions

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, abotu 2 minutes. Add 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. Season with salt and pepper. Serve sprinkled with parmesan.

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