Try it with green beans.
Sauté a chopped onion, 4 chopped tomatoes, and 2 minced garlic cloves in olive oil until very soft. Add 2 pounds green beans and simmer until just tender.
Braising with Lemon Juice
Using a vegetable peeler, cut ribbons from 1 zucchini and 1 summer squash.
Place in a deep skillet with 1 cup water and the juice of ½ lemon.
Cover, bring to a boil, reduce heat to simmer, and cook for 5 minutes.
Place cooked zucchini and summer squash in a bowl and mix with 1/2 cup basil leaves, sliced thin, and a drizzle of olive oil. Mix well and season with sea salt, freshly ground black pepper, and crushed red pepper flakes, to taste.
Try it with corn!