Summer Squash and Green Beans Sauté
4 teaspoons canola oil
2 medium summer squash, sliced approx. 1/4" slices
1 1/2 cups green beans, ends trimmed, cut to desired
1 1/2 cups halved cherry tomatoes
3 teaspoon minced fresh flat leaf parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground
Salt & Pepper to taste
Place the oil in a large nonstick skillet that has been pre-heated to medium high.
Add the beans and squash and sauté for 3 minutes.
Add tomatoes and sauté 2 - 3 minutes longer, or until the squash is crisp but tender.
Remove from heat and
sprinkle with parsley, lemon juice, coriander, salt and pepper. Toss to coat.