Although I have been without a garden this year I have been enjoying the selection and freshness of our local farmers’ market. And this year’s farmers’ market is even better than last year’s! There is quite a lot to be said for letting someone else grow your vegetables for you. I haven’t pulled a weed all Summer yet I still get to enjoy the flavors that only fresh picked Summer produce can provide. It’s like having your cake and eating it too.
On a recent trip to the market I found myself the proud owner of a good sized sack of green beans. I did lament a little about the fact that canning would not be on my list of Summer activities this year, but I did get to think about some different ways to cook up one of my favorite Summer veggies. Now, I am a big fan of the traditional Southern way of cooking a big pot of beans with bacon and butter and garlic and so on, but I thought maybe a quicker and somewhat healthier version might be a welcome change of pace. So, I tossed together some of my newly acquired beans with a bowl of cherry tomatoes that were beginning to head in the wrong direction and called it dinner. The result was delicious and fresh.
You could easily add in whatever tail-end fresh veggies you have rolling around in your kitchen. Fresh squash, small-diced potatoes, or even a few sweet peppers would be a welcome addition to this easy Parmesan Garlic Roasted Green Beans and Tomatoes.
- 1 pound fresh green beans washed and trimmed
- 1 pint cherry tomatoes halved
- 2 cloves garlic smashed with the back of a knife
- 3 T grated parmesan
- 2 T chopped fresh basil
- 3 T olive oil
- Salt and pepper to taste
- Preheat your oven to 425 degrees. On a baking sheet combine all the ingredients and toss together with your hands until all of the beans are coated. Roast for 15-18 minutes or until beans are tender , stirring once or twice during cooking. Serve and enjoy!