Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, halved and sliced
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon 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, or grape tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup finely shredded Parmesan cheese

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Cooking Directions

Step 1

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 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.