Beans with Baby Tomatoes & Squash

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Beans with Baby Tomatoes & Squash

 

 

500 g (17 1/2 oz) green beans, trimmed

8 button squash, halved

1/4 cup olive oil

250 g (9 oz) cherry tomatoes

1 garlic clove, finely chopped

 

 

1. Bring a large saucepan of water to the boil. Add the beans and

squash. Cook for 3 minutes or just until tender. Drain well and set aside.

 

2. Heat the oil in a large frying pan over a medium heat. Add the

tomatoes and cook, stirring often, for 4 minutes or just until the

tomatoes begin to soften. Add the garlic and cook, stirring

occasionally, for 1 minute.

 

3. Add the beans and squash. Toss until the vegetables are coated in

the oil and heated through.

 

 

 

SERVING SUGGESTION: Toss through spaghetti for a vegetarian pasta.

 

VARIATION: Replace the button squash with 4 zucchini, cut into 3 cm (1

1/4 " ) lengths. Replace the cherry tomatoes with golden tomatoes. Add a

handful of pitted Kalamata olives, the grated rind of a lemon and some

chopped fresh dill when you add the beans and zucchini to the tomatoes.

 

 

 

Serves 4.