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Braised Green Beans & Summer Vegetables Recipe

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This recipe for Braised Green Beans & Summer Vegetables is from Aaron Ellington, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Per serving: 92 calories; 4 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 158 mg sodium; 290 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetables, 1/2 fat

 

 

 

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