Green Beans & Summer Vegetables

I don’t know about you, but I really struggle with green beans.  They never seem to turn out right.  To taste like something I’d want to eat again and again.  Well, unless I add bacon, but I don’t think that really counts.  It seems I either over cook them or they are just . . . blah.  I think I’m on to something with this recipe, though.  The idea is to cover up the taste of the green bean!  These flavors actually work really well together and this is something I will make many more times.


1 Tbs extra virgin olive oil
1 large shallot, thinly sliced
1 Tbs finely chopped oregano (or 1 tsp of dried)
1/2 cup white wine (can sub vegetable broth)
1 lb green beans, trimmed
1 medium summer squash halved and cut into 1″ pieces (can sub zucchini)
1 cup halved cherry tomatoes or grape tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper


Heat oil in large skillet over medium heat.  Add shallot and oregano and cook, stirring often, until softened and beginning to brown, about 2 minutes.  Add wine (or broth) and bring to a boil.  Add green beans, reduce heat to simmer, cover and cook 10 minutes, stirring once.  Add summer squash (or zucchini) and tomatoes, continue cooking until vegetables are tender, about 10 minutes.  Season with salt and pepper. 

Serves 6

Prep time: 10 minutes; Cooking time: 20 minutes

Greenbean salad

*Derived from EatingWell via Kitchen Daily

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