BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 26 2012

Braised Green Beans and Summer Vegetables

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    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 , 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

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.