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
- 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.
- 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.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, or until tender. Remove from the heat and stir in the basil.
