Summer Squash and White Bean Saute- adapted from EatingWell.com
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 medium zucchini, halved lengthwise and sliced
- 1 medium yellow summer squash, halved lengthwise and sliced
- 1/2 eggplant
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
- 1 medium tomato, chopped
- 2 tablespoon red-wine vinegar
- A couple of pinches finely shredded Parmesan cheese
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, eggplant, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
- Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
I love the bite that the red-wine vinegar gives to this dish. The vegetables are all taste amazing, and you cannot stop shoveling this in your mouth. The vibrancy is amazing with all the red, yellow, green and purple that you get from the produce. You leave the table feeling not weighed down by a heavy meal. I upped the vinegar in the dish just because I love vinegar, but you could easily reduce it or just use olive oil if you don't like red wine vinegar.