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Categories:
olive oil onions oregano freshly white wine green beans zucchini tomatoes salt black pepper Parmesan
Viewed: 61 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil, extra-virgin
- 1 small onions halved and sliced
- 1 tablespoon oregano freshly finely chopped and toasted, or 1 teaspoon dried
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 pound green beans trimmed
- 1 medium yellow summer squash or zucchini, halved and cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated finely shredded
Method
- 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.
