Stewed Vegetables (Flat Belly Diet) - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 (16 ounce) can whole tomatoes
1/2 teaspoon dried thyme
1/8 teaspoon salt
1 lb green beans, trimmed and cut into 2-inch pieces
1 medium zucchini, halved and sliced
1/2 cup fresh basil, chopped

Preparation

Heat the oil in a large nonstick skillet over medium heat.
Add the onion and garlic. Cook, stirring occassionally for 4 minutes until tender. (I add the garlic right at the end of the 4 minutes.
Add the tomatoes (with juice), thyme, and salt, stirring to break up the tomatoes. (I cut the tomatoes in quarters).
Bring to a boil over high heat.
Add the green beans. Reduce the heat to low, cover and simmer stirring occassionally for 10 minutes, or until the beans are tender.
Add the zucchini and cook, stirring occassionally for 5 minutes or until the zucchini is tender.
Remove from heat and stir in the basil./.