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Ingredients

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, cut into thin rings
  • 3 cloves garlic, minced
  • 1 pound green beans, cut into 2-inch lengths
  • 3 medium yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
  • 3 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon sherry vinegar
  • Salt and pepper

Snap peas can be substituted for the green beans. If you can’t find shallots, substitute half of a small sweet onion, diced.

Total Time: 20 minutes Hands Time: 20 minutes Directions:
1.In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the shallots and garlic, and cook until they start to soften, about 2 minutes. Add the green beans and cook until tender, about 4 minutes. Transfer to a large bowl.
2.Heat the remaining 1 tablespoon oil in the pan. Add the squashes and cook until just tender, about 4 minutes. Stir in the tarragon, vinegar and green bean mixture. Season with salt and pepper to taste. Serve warm or at room temperature. Makes 10 servings.

Brunch Recipe Ideas
Brunch Recipe Ideas
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