Braised Green Beans & Summer Vegetables

Olive Oil, 1 tbsp (remove)
Onions, raw, 1/2 cup, sliced (remove)
Oregano, ground, .5 tbsp (remove)
Swanson Chicken Broth 99% Fat Free, .5 cup (remove)
Green Beans (snap), 1 cup (remove)
Zucchini, 1 cup (remove)
*Tomatoes, red, ripe, raw, year round average, 1 medium whole (2-3/5" dia) (remove)
Pepper, black, .25 tsp (remove)
Parmesan Cheese, grated, .25 cup (remove)

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 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.

Serving Size: 3 1-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user JOCYMC.