Tuesday, June 23, 2009

Summer Veggies

1 Tablespoon extra-virgin olive oil
1 small onion, diced
1 Tablespoon oregano (or 1 tsp dried)
1/2 cup white cooking wine
1 pound green beans (ends trimmed)
1 medium summer squash (you can use zucchini if you would like)
1 cup cherry or grape tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oil in skillet and add onion and oregano and cook until soft and starting to brown (about 2 minutes). Add wine and bring to a boil. Add green beans, reduce heat to a simmer and cook for about 10 minutes. Add summer squash and tomatoes and continue to cook until vegetables are tender (about 8-10 minutes more). Season with salt and pepper. It is also really good topped off with shredded parmesan cheese.

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