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RECIPE: SUMMER VEGGIES (A low-fat, tasty side dish.)
This seasonal favorite is compliments of Sharon Courmousis, owner of Sacred Rocks Reserve RV Campground in Boulevard and author of the "Purple Mountain Sage" column.
Ingredients: 1 tablespoon extra-virgin olive oil, 1 small onion, halved and sliced, 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano, 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, 1T chopped mint, 1T chopped basil
Directions: 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.
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