Roasted Green Beans (with Tomatoes and Feta). - These Roasted Green beans are amazing. Once green beans are cooled, mix in bowl with tomato halves and red onions. Top with dressing and toss around so all vegetables are coated nicely. Roasted Green Beans (with Tomatoes and Feta)

You can cook Roasted Green Beans (with Tomatoes and Feta) using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Green Beans (with Tomatoes and Feta)
  1. It’s 4 cups of green snap beans, trimmed.
  2. You need 2 cups of grape tomatoes, halved.
  3. Prepare 1/4 cup of fresh basil, chiffonade (divided).
  4. It’s 2 of garlic cloves, chopped/minced.
  5. Prepare 1/2 tsp of salt.
  6. It’s 1/4 tsp of black pepper.
  7. Prepare 4 oz of fat free crumbled feta.

Oven roasted parmesan green beans with garlic and tomatoes - the perfect side dish to any meal! These green beans make such a wonderful, healthy side dish. The garlic and Parmesan gives them a unique flavor, plus the tomatoes are a great twist and add a little bit of sweetness to the beans. Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.

Roasted Green Beans (with Tomatoes and Feta) step by step

  1. Preheat oven to 450F.

  2. Spray roasting pan with cooking spray, arrange beans in single layer. Roast until desired tenderness, about 10 minutes.

  3. Mix remaining ingredients (except 1/2 basil) until well coated, set aside.

  4. Toss beans with tomato mixture and top with remaining basil..

  5. Refrigerate prior to serving..

Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper. I never imagined when I made Roasted Green Beans with Mushrooms, Balsamic I put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.