Green Beans & Summer Vegetables

By cook_kjacook_kja

Ingredients

• 1 Tbs extra-virgin olive oil
• 1 sm onion, halved and sliced
• 1 Tbs finely chopped fresh oregano or 1 Tsp dried
• 1/2 C white wine of reduced-sodium chicken broth
• 1 Lb green beans, trimmed
• 1 med summer squash or zucchini, halved and cut into 1" pieces
• 1 C halved cherry or grape tomatoes
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 C finely shredded Parmesan cheese

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add onion and oregano, 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 about 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until vegetables are tender, 8-10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.