Summer Vegetables

Summer Vegetables

Summer vegetables are still abundant—zucchini, summer squash, fresh tomatoes are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. Its versatile so feel free to change it up with eggplant, peppers or corn. Serve with: Brown rice, quinoa or bulgur   for a full meal or on its own as a delicious side dish.  Makes: 4 servings, about 1 1/4 cups each

Active Time: 30 minutes
Total Time: 30 minutes

• 1 tablespoon extra-virgin olive oil.
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed or 1 1/2-2 cups   of cups of cooked beans
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

1. 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.
2. 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.

Per serving: 195 calories; 6 g fat (2 g sat, 4 g mono); 5 mg cholesterol; 25 g carbohydrates; 11g protein; 8 g fiber; 600 mg sodium; 726 mg potassium.

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