1½ lbs. fresh green beans, ends snipped
1-2 Tblsp. olive oil
2 cloves crushed garlic
1 cup sliced Baby Bella mushrooms
1 cup diced red pepper (1 medium)
1 cup diced zucchini squash (1 small)
1 cup grape tomatoes, cut in ½
½ tsp. ground oregano
Salt and pepper taste
Steam green beans, until just tender crisp. Drain.
Meanwhile, in a large non-stick skillet, heat olive oil.
Add garlic, mushrooms and red pepper, sauté until they begin to soften.
Add zucchini. When the zucchini is tender, carefully add the tomatoes, and let them heat through.
Season with salt, pepper and oregano.
Pour beans into serving bowl, add seasoned vegetables and toss gently.
* Terri’s notes:
~ Dish goes together quickly! Prep all the veggies first and you can steam the beans at the same time you sauté the rest.
~ The vegetables are all fresh, and the delicate flavors blend perfectly!
~ Nice side for a brunch or dinner. (Yes, veggies are good for breakfast!
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