Braised Green Beans and Summer Vegetables

• 1 tablespoon olive oil, extra-virgin
• 1 small onions halved and sliced
• 1 tablespoon oregano freshly finely chopped and toasted, or 1 teaspoon dried
• 1/2 cup white wine or reduced-sodium chicken broth
• 1 pound green beans trimmed
• 1 medium yellow summer squash or zucchini, halved and cut into 1-inch pieces
• 1 cup cherry tomatoes halved
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated finely shredded

1. Heat oil in a large skillet over medium heat.
2. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.
3. Add wine (or broth) and bring to a boil.
4. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.
5. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.
6. Season with salt and pepper.
7. Serve sprinkled with Parmesan.

olive oil, onions, oregano freshly, white wine, green beans, zucchini, tomatoes, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/braised-green-beans-summer-vege-49696 (may not work)