1 tablespoon extra-virgin olive oil (we highly recommend that lard you just got in your CSA)
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano (or whatever herb you want: basil, thyme, marjoram, etc.), or 1 teaspoon dried
1/2 cup white wine, or 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
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup finely shredded Parmesan cheese
INSTRUCTIONS
- 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.
