From the Pantry Butler kitchen

Italian Style Vegetables

Name: Italian Style Vegetables
Yield: 8 servings
Ingredients: 2 zucchini — small, cut into 1/2 inch pieces; 2 cups green beans — snapped into pieces; 1/2 head of cabbage — small, sliced thin or shredded; 2 cups corn kernels — or combination of favorite vegetables; 1 medium onion, sliced; garlic — 1 clove, minced, optional; 2 tablespoons olive oil; 1 cup tomatoes — chopped; 1/2 teaspoon oregano — dry

8 servings

Enjoy this fresh and flavorful dish during the summer when the zucchini, green beans, fresh tomatoes, and corn are all at their peak flavor and freshness. This side dish is quick and easy to prepare and delicious to enjoy! USDA MyPlate Kitchen — Pictorial Recipes — Oregon State University Cooperative Extension Service (public domain), via myplate.food

Ingredients

2 zucchini — small, cut into 1/2 inch pieces
2 cups green beans — snapped into pieces
1/2 head of cabbage — small, sliced thin or shredded
2 cups corn kernels — or combination of favorite vegetables
1 medium onion, sliced
garlic — 1 clove, minced, optional
2 tablespoons olive oil
1 cup tomatoes — chopped
1/2 teaspoon oregano — dry

Method

Wash hands with soap and water.
Wash and trim vegetables.
Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
Heat oil in frying pan; cook onion over medium heat until soft.
Add vegetables and oregano.
Cook over medium heat for 5 to 7 minutes or until tender.
Add chopped tomatoes at the last minute of cooking.
Stir occasionally.
Serve immediately.
Refrigerate leftovers within 2 hours.

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