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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large, wide, shallow pot over medium heat. Add onion, shallots, leeks, garlic, and 1/2 teaspoon salt, and cook until softened, about 8 minutes. Add corn and fennel and cook, stirring, until the fennel is soft and translucent, 4 to 5 minutes. Add romano and wax beans and yellow summer squash.

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  • Season with 1/2 teaspoon salt and pepper, and add 1 cup water and Parmesan rind. Cover, and cook over medium-low heat, about 6 minutes or until the vegetables soften. Add green beans, radishes, zucchini, broccoli, and another 1/2 to 1 cup water.

  • Cover, and cook 5 minutes more or until green beans are bright green and crisp tender. Add tomatoes, and cook just until heated through, 1 minute. Remove rind, and discard. Season to taste with salt and pepper, and drizzle with oil. Sprinkle with basil and parsley, and serve.

Tips

Use any vegetables you like in this dish, Spungen says. It works equally well as a main course or a side.

Tips

Recipe by Susan Spungen, a recipe developer, food stylist, and author of Open Kitchen. Recipe from Open Kitchen, by Susan Spungen, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright 2020 by Susan Spungen.

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