Summer Vegetable Trio has small bites, big flavors
The green beans are cut about 1/4-inch crosswise - about the same size as the corn kernels - and the summer squash is portioned into bite-size pieces.
The vegetables are cooked over medium-high heat in just a little oil and broth, which is not really sauteing since the broth allows for a bit of steaming.
[...] having the vegetables all of similar size allows them to cook more evenly.
Tiny bits of serrano chile enliven the dish, while the optional extra virgin olive oil or butter provides a bit of richness.
1 tablespoon olive oil + more as needed 1/4 cup finely diced red onion4 ounces green beans, cut into about 1/4-inch pieces, about 1 cup 1 medium sunburst or patty pan squash, smallish dice, about 1 cup-- Kernels from 1 ear corn, about 1 cup 1/4 to 1/2 cup chicken or vegetable broth1 small serrano chile, seeds removed and minced, to taste1 to 2 tablespoons extra virgin olive oil or unsalted butter, optional 1/2 teaspoon finely chopped tarragon, to taste --
Per serving: 118 calories, 3 g protein, 12 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber.