This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
about 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
1/4 cup water
2 teaspoons dried oregano
1/2 teaspoon dried ground thyme
1 pound green beans, ends clipped, beans cut in half
1 sprig rosemary, leaves torn off the stem
2 medium tomatoes, cut into wedges (peeling is optional)
salt to taste or 2 tablespoons salted butter

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; saute until fragrant. Add onions; saute until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt or, if you prefer, melt salted butter over the beans before serving.

– from Asparagus to Zucchini