Summer
Squash and Green Beans Sauté
Ingredients:
4
teaspoons canola oil
2 medium summer squash, sliced approx. 1/4" slices
1
1/2 cups green beans, ends trimmed, cut to desired length
1 1/2 cups halved
cherry tomatoes
3 teaspoon minced fresh flat leaf parsley
2 tablespoons
fresh lemon juice
1/2 teaspoon ground coriander
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.