Nutritional Information
(per serving)

Calories	92
Total Fat	4g
Saturated Fat	1g
Cholesterol	2mg
Sodium	158mg
Total Carbohydrate	10g
Dietary Fiber	3g
Sugars	--
Protein	3g
Calcium

Yields: 6 servings, about 1 cup each

Total Time: 30 min

Prep Time: 30 min

 Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 small onion, halved and sliced
• 1 tablespoon(s) (1 teaspoon dried) finely chopped fresh oregano
• 1/2 cup(s) white wine or reduced-sodium chicken broth
• 1 pound(s) green beans, trimmed
• 1 medium summer squash or zucchini, halved and cut into 1-inch pieces
• 1 cup(s) halved cherry tomatoes or grape tomatoes
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/4 cup(s) finely shredded Parmesan cheese

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Directions

1. 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.
   
   Carb Servings: 2 vegetables, 1/2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).