Green beans with roasted tomatoes, cipollini onions and kalamata olives.
- 3 pounds green beans, cleaned, cut in half
- 4 cups grape tomatoes
- 2 cups peeled cipollini onions
- 1 cup chopped pitted kalamata olives
- 2-3 cloves garlic, peeled, minced
- Olive oil Salt and pepper
In a large roasting pan, toss the onions with salt and pepper and enough olive oil coat them. Roast at 375°F for 40 minutes, or until the onions are nicely brown. Turn the onions every ten minutes or so to make sure they brown on all sides.
In a separate pan, toss the tomatoes with olive oil, salt and pepper. Roast at 375°F for 20 minutes. Remove from the oven and set aside.
Saute the garlic in 1 tablespoon olive oil until it just starts to lightly brown, add olives and cook for 2 minutes over low-medium heat, remove from pan and set aside.
Saute green beans in a large pan with 2 tablespoons olive oil, salt and pepper for 3 to 5 minutes on medium-high heat, stirring to make sure they don’t brown, but turn bright green and keep some crunch.
Combine all ingredients well in a large bowl. Test for seasoning and serve.