Braised Green Beans and Summer Vegetables

Posted

Adapted by Farmer Dave’s from Eating Well magazine (May/June 2009)

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, halved and sliced
  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
  • 1/2 cup white wine, or reduced-sodium chicken broth
  • 1 pound green beans, trimmed
  • 1 medium summer squash,  zucchini or kousa, halved and cut into 1-inch pieces
  • 1 cup halved cherry tomatoes, or grape tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup finely shredded Parmesan cheese

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.