Makes 6 servings
1 pound Green Beans, trimmed
5 -10 cloves of garlic, peeled and trimmed
2 cups heirloom, grape or cherry tomatoes
1 large shallot, sliced
2 tablespoons olive oil, divided
1 tablespoon of Herbs de Provence
Salt and Pepper to taste
Preheat oven to 400 degrees.
In large stockpot bring water to a boil with a pinch of salt. Place green beans in pot and stir often. After 4-6 minutes or till green beans are al dente, drain in colander and run cold water over beans and then place ice-cubes on top. Beans should be blanched and bright green.
Line a roasting pan with tin foil and place garlic, shallots and tomatoes in pan. Coat with 1 tablespoon of oil and then toss with dry herbs, salt and pepper. Place in oven and occasionally turn mixture while roasting for 30- 40 minutes or until shallots and garlic are caramelized. Remove and set aside.
Place 1 tablespoon of olive oil in heavy sauté pan over medium heat. Place blanched green beans in pan and mix in with tongs the roasted items. Turn often until heated thoroughly.
Transfer to dish and server promptly.
The green beans and roasting can occur a day ahead and heated up prior to serving.
4 grams of fiber
2 grams of protein
9 grams of carbohydrates
5 grams of fat