Braised Green Beans and Summer Vegetables

From Eating Well, May/June 2009

1 tbsp olive oil
1 small onion, halved and sliced
1 tbsp finely chopped fresh oregano, or 1 tsp 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
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup finely shredded parmesan cheese

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, 8-10 minutes more. Season with salt and pepper. Serve sprinkled with parmesan.

Certified Organic Vegetable CSA shares