Garden-to-table delight: unveil the easy green bean zucchini tomato recipe that will impress

Summer’s bounty is upon us, and what better way to celebrate than with a vibrant and flavorful green bean zucchini tomato recipe? This dish is a symphony of garden-fresh vegetables, bursting with freshness and vitality.

Ingredients

• 1 pound green beans, trimmed
• 1 pound zucchini, sliced
• 1 pound tomatoes, diced
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the vegetables: Trim the green beans and slice the zucchini. Dice the tomatoes and chop the onion.
2. Heat the olive oil: In a large skillet, heat the olive oil over medium heat.
3. Sauté the onion: Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
4. Add the garlic: Mince the garlic and add it to the skillet. Cook for 1 minute, stirring constantly.
5. Add the vegetables: Add the green beans, zucchini, and tomatoes to the skillet. Season with oregano, salt, and pepper.
6. Simmer: Reduce heat to low and simmer for 15-20 minutes, or until the vegetables are tender but still slightly crisp.
7. Serve: Serve the green bean zucchini tomato recipe warm as a side dish or main course.

Variations

• Add other vegetables: Feel free to add other vegetables to this recipe, such as bell peppers, corn, or mushrooms.
• Use fresh herbs: Instead of dried oregano, use fresh herbs such as basil, thyme, or rosemary.
• Make it a main course: Add a protein source to this recipe, such as grilled chicken, fish, or tofu.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

Health Benefits

This green bean zucchini tomato recipe is not only delicious but also packed with nutrients. Green beans are a good source of vitamins A and C, while zucchini is rich in fiber and potassium. Tomatoes are loaded with antioxidants, including lycopene.

Tips for Success

• Use fresh vegetables: For the best flavor, use fresh, in-season vegetables.
• Don’t overcook the vegetables: The vegetables should be tender but still slightly crisp.
• Season to taste: Adjust the seasonings to your preference.
• Serve immediately: This dish is best served warm.

“End of Summer Extravaganza”

As the summer season draws to a close, this green bean zucchini tomato recipe is a perfect way to celebrate the abundance of fresh produce. Gather your friends and family, fire up the grill, and enjoy this delicious and nutritious dish.

FAQ

Q: Can I use frozen vegetables in this recipe?
A: Yes, you can use frozen vegetables, but fresh vegetables will yield the best flavor.

Q: How can I make this recipe vegan?
A: To make this recipe vegan, omit the olive oil and use a plant-based cooking oil instead.

Q: What can I serve this recipe with?
A: This recipe pairs well with grilled meats, fish, or tofu. It can also be served as a side dish with rice, pasta, or potatoes.