Recipe: Braised green beans and summer vegetables
Recipe type: Vegetables, Side Dish
Serves: 8 (3/4-cup) servings
  • 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 reduced-sodium chicken broth, or white wine
  • 1 pound green beans, trimmed
  • 1 medium summer squash (or zucchini), 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
  1. Heat oil in a large skillet over medium heat.
  2. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.
  3. Add broth (or wine) and bring to a boil.
  4. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.
  5. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.
  6. Season with salt and pepper.
  7. Serve sprinkled with Parmesan
Nutrition Information
Serving size: ¾ cup Calories: 92 Fat: 5.1 grams Saturated fat: 2.3 grams Carbohydrates: 7.3 grams Sugar: 2.4 grams Sodium: 257 milligrams Fiber: 2.8 grams Protein: 6.4 grams Cholesterol: 10 milligrams
Recipe by My Southern Health at