When green beans, summer squash and cherry tomatoes are plentiful in backyard gardens and farmers’ markets, try this quick braise. We like the salty, nutty flavor of Parmesan, but you can use any flavorful cheese.

1 tablespoon extra-virgin olive oil
1 small onion, halved and sliced
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
1/2 cup white wine or reduced-sodium chicken broth
1 pound green beans, trimmed
1 medium summer squash or zucchini, halved and cut into 1-inch pieces
1 cup halved cherry tomatoes or grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup finely shredded Parmesan cheese

Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.