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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 hosting service of Parmesan, but you can use any flavorful cheese.
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Nutritional Information
(per serving)

Calories 92
Total Fat 4g
Saturated Fat 1g
Cholesterol 2mg
Sodium 158mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars --
Protein 3g
Calcium --
braised green beans and summer vegetables
Ken Burris
Serves: 6
Yields: 6 servings, about 1 cup each
Total Time: 30 min
Prep Time: 30 min
Ingredients
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1 tablespoon(s) extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon(s) (1 teaspoon dried) finely chopped fresh oregano
1/2 cup(s) white wine or reduced-sodium chicken broth
1 pound(s) green beans, trimmed
1 medium summer squash or zucchini, halved and cut into 1-inch pieces
1 cup(s) halved cherry tomatoes or grape tomatoes
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1/4 cup(s) finely shredded Parmesan cheese
Directions
Heat oil in a large skillet over medium heat. Add onion and
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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.
Carb Servings: 2 vegetables, 1/2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).
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