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Summer Squash, White Beans & Tomato Saute

Ingredients:

1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups cooked white beans (check out our Rancho Gordo dry bean selection)
2 medium tomatoes, chopped
1 tablespoon chopped fresh basil
1 tablespoon Sonomic Almost red vinegar or red wine vinegar
⅓ cup finely shredded Parmesan cheese

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes, basil and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and sprinkle with Parmesan.