Summer Vegetables - the theme of last week's recipe swap sponsored by A Taste of Home Cooking. I was given a recipe for Summer Squash and White Bean Saute shared by the author of A journey through trying new things.
What a great recipe to bring out the best in these summer vegetables - I really liked it! I'm not a big fan of beans, but they added nice texture to this dish while giving it some protein.
Ingredients (I cut the below ingredients in half and still had 4 servings)
- 1 tbsp extra virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced (of course I still used 2!)
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1 tbsp fresh oregano or 1 tsp dried
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 15 oz can cannellini or great northern beans, rinsed (I used small white beans)
- 2 medium tomatoes, chopped
- 1 tbsp red wine vinegar (I completely forgot to add this and didn't miss it)
- 1/3 c finely shredded Parmesan cheese
- Heat oil in a large nonstick skillet over medium heat.
- Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
- Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
- Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
- Remove from the heat and stir in Parmesan.
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