Braised green beans and summer vegetables is an easy vegetable recipe with a salty and nutty Parmesan flavor. If you want it to be a vegan dish, simply replace the Parmesan cheese with nutritional yeast which is a common cheese substitute.
Makes 6 servings
1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
3 cloves garlic, minced
1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
1/2 cup white wine or chicken broth
1 pound green beans, trimmed
1 medium summer squash, peeled, seeded 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
Heat the oil in a large skillet over medium heat. Sauté the garlic, onions and oregano for 1-2 minutes until it becomes fragrant and the onions are soft. Pour in the wine and set the heat to high. Bring it to a boil. Add the green beans and reduce the heat to medium. Let it simmer for 5-8 minutes. Stir occasionally. Place the squash and tomatoes in the skillet. Cook it for another 8-10 minutes until all the vegetables are tender. Season it with salt and pepper to adjust the taste. Transfer it to a serving bowl and sprinkle with Parmesan cheese before serving.
Photo Courtesy Of: Dan4th