Greek Stewed Green Beans and Yellow Squash With Tomatoes

1. 1

   Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion.

2. 2

   Cook, stirring, until tender and translucent, five to eight minutes.

3. 3

   Add the garlic and cook, stirring, for another minute until fragrant.

4. 4

   Stir in the green beans, squash and remaining oil.

5. 5

   Stir together for a few minutes, then add the tomatoes and 1/2 cup water.

6. 6

   Bring to a simmer, then add salt and freshly ground pepper.

7. 7

   Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like.

8. 8

   Add the herbs, and simmer for another five to 10 minutes.

9. 9

   Add lemon juice if desired.

10. 10

    Taste, and adjust seasonings with salt and pepper.

11. 11

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.