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

Ingredients:

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