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

Instructions
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.