String Beans and Summer Squash
From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish.
1 Tablespoon extra-virgin olive oil
1 pound green and/or yellow wax beans, trimmed and halved
1 large summer squash or zucchini, halved lengthwise, then cut crosswise into ½-inch slices
2 medium cloves garlic, minced
¼ teaspoon salt and
¼ teaspoon freshly ground pepper
½ cup reduced-sodium chicken or vegetable broth
1 teaspoon dried marjoram, or 2 teaspoons fresh chopped
- Heat oil in a large skillet over medium-high heat.
- Add beans, squash, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.
- Add broth, tomatoes if using, cover and reduce heat to medium. Cook until the beans are tender-crisp, 4-5 minutes. Remove from heat and stir in marjoram. Serve warm.