Stewed Vegetables Recipe

  • 2 teaspoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) can whole tomatoes
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1 pound green beans, trimmed and cut into 2 inch pieces
  • 1 medium zucchini, halved and sliced
  • 1/2 cup fresh basil leaves, chopped
  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 minutes, or until tender.
  2. Add the tomatoes (with juice), thyme, and salt, stirring to break up the tomatoes. Bring to a boil over high heat. Add the green beans. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the beans are tender.
  3. Add the zucchini and cook, stirring occasionally, for 5 minutes, or until tender. Remove from the heat and stir in the basil.