Braised Green Beans & Summer Vegetables

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Vibrant green beans, summer squash and cherry tomatoes make this quick braise as beautiful as it is delicious.

 Braised Green Beans & Summer Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. 6 servings, about 1 cup each

  2. 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.


Nutritional Facts

Servings
6
Per serving
Calories
92
Carbohydrates
10g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
3g
Cholesterol
2mg
Dietary Fiber
3g
Potassium
291mg
Sodium
158mg
Added Sugars
0g
Exchanges
2 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (29% daily value)
Vitamin A (17% dv)

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1 reply

Spalover
Spalover 2014-06-22 00:51:46 -0500 Report

I have done this one, it is excellent … I did add a pinch of Thyme to my Olive oil though