Cassie’s Ruminations

Italian Vegetable Sauté

This was a great light dinner. It would also work well as a side dish.

Italian Vegetable Sauté

Serves 4 as a side

1 tbsp extra virgin olive oil

2 cloves garlic, pressed

2 medium zucchini, sliced into rounds

1 tsp dried oregano

dash of salt

¼ tsp pepper

1 15 oz can of cannellini beans, drained and rinsed

2 small tomatoes, cubed

1 tbsp red wine vinegar

Heat the oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds or until just turning golden and fragrant. Add the zucchini, oregano, salt, and pepper and cook for 5 minutes or until starting to get tender. Add the beans, tomatoes, and vinegar and cook for another 5 minutes or until the beans are hot.