Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Friday, September 4, 2009

Roast Green Beans with Goat Cheese, Olives & Sun-Dried Tomatoes

This is a heavenly side-dish. It comes from the Sonoma Diet. The roasted green beans taste so sweet in contrast to the tart feta cheese, kalamata olives and sun-dried tomatoes.

1 pound fresh green beans, trimmed
1 tablespoon extra-virgin olive oil
Kosher salt
Ground black pepper
1/3 cup sun-dried tomatoes, coarsely chopped
1/3 cup Kalamata olives, pitted and quartered lengthwise
1 tablespoon fresh oregano, chopped
1 tablespoon lemon juice
1/3 cup feta cheese, crumbled

1. Preheat oven to 450F. Line a baking sheet with foil. Place beans on prepared baking sheet.

2. Drizzle the beans with olive oil and sprinkle with kosher salt and pepper; toss gently to coat. Spread the beans in an even layer. Roast for 10 minutes.

3. Stir beans. Roast about 15 - 20 minutes more or until beans are dark golden brown in spots and have started to shrivel.

4. In a large bowl combine dried tomatoes, pitted kalamata olives, fresh oregano and lemon juice. Add roasted green beans; toss gently to coat. To serve, sprinkle with 1/4 cup crumbled goat cheese or feta cheese.

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