Tuesday, June 02, 2009

Fresh Green Beans with Roasted Tomatos and Onions (2009.21)

Sara Foster has a winner again. This came out of The Foster's Market Cookbook. I made this recipe with all the ingredients she said, but different proportions because it was only me, and I still have leftovers which will be yummy. I ate mine piled on top of some salad - didn't need a salad dressing. It was good and filling.

1 lb of green beans, cut
1 pint of grape tomatoes
1 plum tomato, sliced
1/2 large vidalia onion, sliced
1 yellow tomato, quartered
1/2 cup pesto
parm cheese
olive oil

Put tomatoes and onion on a baking rack, season with s/p and drizzle with olive oil and roast at 400 for about 20-25 minutes. Boil beans for about 4 minutes and then take them out. Toss with the pesto, then add the roasted veggies. Grate some fresh parm cheese over the top.

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