MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED TOMATO AND BUTTER BEAN TOASTS
These are designed to be the perfect party bite. A toasted baguette base is topped with sage-flecked butter beans, juicy roasted cherry tomatoes and a few sprigs of chives to finish this flavor sensation.
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
- Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
- Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
- Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
- When the toasts are cool, rub one side of each with the remaining whole garlic clove.
- To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!
GREEN BEANS WITH ROASTED TOMATOES AND MUSTARD SEEDS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine all ingredients except mustard seeds and toss to coat. Transfer green beans and tomatoes. Transfer vegetables to prepared pan and sprinkle mustard seeds over top. Roast 15 to 20 minutes, until vegetables are tender and golden.
GREEN BEANS WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.
Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams
MARINATED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.
GREEN BEANS WITH GRIDDLED TOMATOES
This colourful seasonal side dish is the perfect side for summer entertaining
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Vegetable
Time 22m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
- Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
SEA BASS WITH ROASTED TOMATOES AND GREEN BEANS
Categories Fish Onion Tomato Vegetable Roast Dinner Seafood Bass Spice Curry Green Bean Summer Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine tomatoes, onion, and garlic on prepared sheet. Drizzle with extra-virgin olive oil; toss to coat. Spread in even layer. Sprinkle generously with salt and pepper. Roast until onion begins to brown, stirring occasionally, about 35 minutes.
- Remove baking sheet from oven; increase temperature to 450°F. Mix beans, curry and ginger into tomato mixture; top with fish. Sprinkle fish with salt and pepper. Spoon some tomato mixture over fish. Roast until fish are just opaque in center, about 18 minutes. Transfer fish to plates, spooning tomato mixture over.
GREEN BEAN AND ROASTED TOMATO SALAD
Categories Salad Citrus Tomato Vegetarian Quick & Easy Green Bean Spring Lettuce Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450° F. and lightly grease a baking sheet.
- Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
- While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
- In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
- Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad greens and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first course or side dish.
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TUSCAN WHITE BEAN TOASTS WITH GARLIC AND TOMATOES
From wellplated.com
4.9/5 (15)Total Time 25 minsCategory Appetizer, Main CourseCalories 343 per serving
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired. I like to leave the beans like this, but if you like, you can lightly smash them for a more creamy topping.
- To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan and thyme. Enjoy immediately.
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