Roasted tomatoes top crisp-tender beans with a bit of sweetness, and grated cheese adds protein and flavor to this lovely dish.
—MICHAELA ROSENTHAL INDIO, CA
PREP: 10 MIN. • BAKE: 35 MIN. • MAKES: 10 SERVINGS
2 teaspoons olive oil
1/4 teaspoon grated lemon peel
2 pints grape tomatoes
1/4 teaspoon celery salt
Dash white pepper
1 1/2 pounds fresh green beans, trimmed
2 tablespoons grated Romano or Parmesan cheese
1. In a small bowl, combine oil and lemon peel. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once.
2. Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate.
3. Place tomatoes over the beans; sprinkle with cheese. Serve warm or at room temperature.
PER SERVING 3/4 cup equals 45 cal., 2 g fat (trace sat. fat), 2 mg chol., 72 mg sodium, 7 g carb., 3 g fiber, 2 g pro. Diabetic Exchange: 1 vegetable.