Cassie’s Ruminations

Italian Vegetable Saute

This is a quick and easy side that I made to go along with some more of the leftover pork loin, which I just sliced thinly and placed on top of the saute before covering the skillet to warm through.

Italian Vegetable Saute
Serves 4

1 tbsp olive oil
3 cloves garlic, pressed
1 tsp dried oregano
1/2 tsp dried basil
1 tsp dried rosemary
4 medium small zucchini, about 1.5 lb, sliced into rounds
kosher salt and black pepper
1 15-oz can diced tomatoes
1 15-oz can white canellini beans, drained and rinsed

Pour the olive oil into a large skillet. Add the garlic, oregano, basil, and rosemary, and turn the heat to medium. When the garlic just starts to turn golden and the herbs are fragrant, add the zucchini and season lightly with salt and pepper. Cook for 5 minutes, stirring to coat. Add the tomatoes and beans and cover the skillet. Cook for another 5-10 minutes or until the zucchini is tender and the tomatoes and beans are bubbling. Serve warm.