Green Beans with Roasted Tomatoes
Servings 2 -4
- 1 lb green beans , washed and ends removed
- 1 to 2lbs tomatoes
- 2 cloved garlic , minced
- 2 tbsp olive oil
- 3 tbsp basil or parsley , minced
- 1/4 cup Parmesan cheese
- For vinaigrette:
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 clove garlic , minced
- salt and pepper
Cut tomatoes in half and remove core. Place in a large bowl with olive oil, garlic, basil and 1/2 tsp salt. Place cut side down on a baking sheet and bake in a preheated 400 degree oven for 40 minutes or until browned on top.
Once out of the oven, pinch off skins and discard.
In the meantime, steam green beans over boing water until tender but not mushy, about 5 minutes.
Place beans and tomatoes in a serving dish. Combine all vinaigrette ingredients and whisk until smooth. Add to beans and tomatoes and toss. Add Parmesan cheese and toss. Serve warm.