Italian Style Vegetables

Name: Italian Style Vegetables
Yield: 8 Servings
Ingredients: 2 zucchini (small, cut into 1/2 inch pieces); 2 cups green beans (snapped into pieces); 1/2 head of cabbage (small, sliced thin or shredded); 2 cups corn kernels (or combination of favorite vegetables); 1 medium onion, sliced; garlic (1 clove, minced, optional); 2 tablespoons olive oil; 1 cup tomatoes (chopped); 1/2 teaspoon oregano (dry)

Source: Pictorial Recipes Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Enjoy this fresh and flavorful dish during the summer when the zucchini, green beans, fresh tomatoes, and corn are all at their peak flavor and freshness. This side dish is quick and easy to prepare and delicious to enjoy!

Makes

8 Servings

Ingredients

2 zucchini (small, cut into 1/2 inch pieces)
2 cups green beans (snapped into pieces)
1/2 head of cabbage (small, sliced thin or shredded)
2 cups corn kernels (or combination of favorite vegetables)
1 medium onion, sliced
garlic (1 clove, minced, optional)
2 tablespoons olive oil
1 cup tomatoes (chopped)
1/2 teaspoon oregano (dry)

Directions

Wash hands with soap and water.
Wash and trim vegetables. Slice zucchini into 1/2 inch pieces; snap beans into pieces; thinly slice or shred cabbage.
Heat oil in frying pan; cook onion over medium heat until soft.
Add vegetables and oregano.
Cook over medium heat for 5 to 7 minutes or until tender. Add chopped tomatoes at the last minute of cooking. Stir occasionally.
Serve immediately.
Refrigerate leftovers within 2 hours.

Notes

If using fresh green beans, cook for 2 minutes before adding onion. Learn more about: Zucchini Green Beans Cabbage Corn Onions Garlic Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.