Ingredients
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1 tablespoon olive (or canola) oil
1 pound fresh green beans, trimmed
1 pound small yellow summer squash, sliced
1/3 cup water
1 pint grape tomatoes
3 tablespoons minced fresh parsley
Directions
In a large nonstick skillet, sauté the onion, garlic, and seasonings in oil until onion is tender. Add the beans, squash and water; bring to boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add parsley; cover and simmer 5 minutes longer, or until vegetables are tender. Add tomatoes. Serve with a slotted spoon. Yield: 6 servings.
Adapted from Taste of Home?s Light & Tasty, June/July 2003
