1 large onion 2 garlic cloves, minced 1 tsp salt 1/4 tsp pepper 1/4 tsp dried thyme 1/4 tsp sage 1 tablespoon canola or olive oil 1 pound fresh green beans, trimmed and snapped 1 pound small yellow summer squash, sliced 1/3 cup water 3 large plum tomatoes, peeled and shopped 3 tablespoons minced fresh parsley

In a large nonstick skillet, saute the onion, garlic, and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon to drain liquids. 6 servings.

Serving size: 3/4 cup