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Vegetables Oreganatto


Serves 6


¾ lb sugar snap peas, trimmed

¾ lb fresh green beans, trimmed

2 tsp fresh oregano, chopped1 shallot, peeled and minced

¼ cup white wine vinegar

⅔ cup vegetable oil

salt and pepper to taste

2 large plum tomatoes cut lengthwise, seeded and julienned

6 fresh water chestnuts, peeled and sliced


Blanch sugar snap peas and green beans in boiling salted water for four minutes.

Drain; keep warm.

Whisk together oregano, shallot, vinegar and oil.

Pour dressing over hot vegetables.

Add tomatoes and water chestnuts; toss.

Arrange on platter.

Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT


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