This fantastic veggie side dish is based on a recipe from the Weight Watchers website. The original recipe calls only for basil and only roasts the green beans, while leaving the other ingredients raw. Not being a fan of the texture of raw tomatoes, I decided to roast the whole thing. I've never regretted that decision - the smell of the roasting basil and garlic was to die for, and the taste and texture fully lived up to the expectations it set. The soft, juicy, garlicky-sweet roasted tomatoes become almost a sauce for the beans. Some time later I made it again, this time adding fresh oregano too. I've also made it without roasting the basil, only adding it at the end for a fresher taste and texture. This is now the signature recipe for green beans in my repertoire - I never plan on making plain steamed green beans again!
(Serves 4)
*4 cups green beans, trimmed and broken into bite-sized pieces
*2 cups grape or cherry tomatoes, halved
*1/2 cup fresh basil, shredded
*2 Tbsp fresh oregano, chopped (optional)
*1 Tbsp olive oil
*3 tsp minced garlic, or to taste
*1/2 tsp salt
*1/4 tsp pepper
Preheat oven to 450ºF; line a large baking sheet with aluminum foil.
Toss all ingredients in a large bowl, then spread in one layer onto baking sheet.
Roast to desired doneness, stirring once or twice, about 10 or 15 minutes.
Serve hot, room temperature or chilled.
Yields 1 cup per serving.
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