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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.1
  • Total Fat: 3.8 g
  • Cholesterol: 3.3 mg
  • Sodium: 181.6 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Braised Green Beans & Summer Vegetables calories by ingredient
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Braised Green Beans & Summer Vegetables

Submitted by: ADDICTED2MUSIC1
Braised Green Beans & Summer Vegetables

Introduction

http://www.eatingwell.com/recipes/braised_
green_beans_summer_vegetables.html


When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers' markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.

READER'S COMMENT:
"These were absoutely delicious! I forgot to add the Parmesan at the end, but they were wonderful and tasty without it. "
http://www.eatingwell.com/recipes/braised_
green_beans_summer_vegetables.html


When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers' markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.

READER'S COMMENT:
"These were absoutely delicious! I forgot to add the Parmesan at the end, but they were wonderful and tasty without it. "

Number of Servings: 6

Ingredients

    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

Tips

FOR MORE RECIPES, GO TO: http://www.eatingwell.com/recipes/braised_green_beans_summer_vegetables.html


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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.

Serving Size: 6 servings, about 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user ADDICTED2MUSIC1.






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