If you haven’t tried roasting vegetables yet, here’s a good, simple recipe to try when gardens are producing big. We really like it and I also like having my vegetables roasting while I prepare the rest of the meal. I make about 1/3 of the recipe and roast it in my Breville toaster oven, which has a roast setting and convection, for the two of us. Try it with asparagus if you don’t have green beans. Myrna thought slivered almonds would be good if you didn’t have pine nuts.
Roasted Green Beans and Cherry Tomatoes
1 ½ pounds Fresh Green Beans – small, trimmed
1 ½ cups Cherry Tomatoes -- halved
3 tablespoons Pine Nuts
3 tablespoons Olive Oil
2 teaspoons Garlic -- minced
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Lemon Juice
4 tablespoons Parmesan Cheese -- grated
1 teaspoon Lemon Peel -- grated
Preheat oven to 400°. Place the green beans, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to green beans and toss to coat.
Bake 15-20 minutes or just until green beans are tender. Drizzle with the remaining oil and lemon juice; sprinkle with cheese and lemon peel.
Toss to combine.
Yield: 8 servings.
Per Serving: 99 Calories; 7g Fat (62.3% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.