Braised Green Beans & Summer Vegetables

Adapted from Eating Well
May/June 2009

Yes, I am aware it's not Summer. This recipe did look yummy though, so I decided to give it a shot with what I could find in the produce department. It turned out just fine! You could get creative with the vegetables you add to the green beans, but I just used a tomato and a yellow squash. This versatile side dish could go with many things. I got ahead of myself and snapped this photo before topping with the Parmesan, but you could go with either option!

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small shallot, diced
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
• 1/2 cup white wine
• 1 pound green beans, trimmed
• 1 medium summer squash, halved and cut into 1-inch pieces
• 1 cup chopped tomato
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely shredded Parmesan cheese (optional)

Directions

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.