Recipe: Braised green beans and summer vegetables

Try this side dish to take advantage of fresh summer produce.

If you keep a vegetable garden, you probably spend lots of time in the summer harvesting an abundance of green beans, zucchini, summer squash, tomatoes and more edible treasures. This recipe puts all that backyard (or store-bought) bounty to good use. It creates a tasty, low-calorie side dish that feeds a large family or a gathering of friends (8 servings). Try serving this with grilled chicken or meat, or a light pasta salad to round out a meal.

Ingredients

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

Instructions

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 broth (or wine) 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.