Ingredients
Scale
- 300 g Romano beans
- 1/2 cup tomatoes on the vine, halved
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 3 tablespoons extra virgin cold pressed olive oil
- 1 teaspoon coarse sea salt crushed
- 1 teaspoon freshly cracked black pepper
Instructions
- Wash beans and tomatoes. Preheat oven to 350° F.
- Toss halved tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper and a whole clove garlic.
- Spread on a parchment lined baking sheet. Bake for about 10 minutes, remove and set aside.
- While tomatoes are cooking, bring a large pot of water to boil.
- Cut beans into 2 inch angle cut slices, and toss in bowling water.
- Cook for about 2-4 minutes then take beans out and submerge in an ice bath to stop the cooking.
- In a large skillet put 1 1/2 tablespoons olive oil and garlic till toasted a bit.
- Toss in green beans and tomatoes, rosemary, parsley, and oregano. Mix lightly but evenly coating all the vegetables about 2 minutes.
- Finish with a dash of cracked coarse sea salt and black pepper.
- For a finishing touch, drizzle 1/2 tablespoon olive oil.
- Serve immediately.
Notes
You can use grape tomatoes, cocktail tomatoes, and cherry tomatoes, all these will work well.
French green beans can also work well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stove top
- Cuisine: Mediterranean
Keywords: romano beans, garlic, evo oil, vine tomatoes, side dish, vegetarian, rosemary, oregano,
