Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese and Olives

from The Sonoma Diet

via Mary Lonergan

serves 4

1 pound fresh green beans, trimmed

1 tablespoon extra-virgin olive oil

Kosher salt

ground black pepper

1/4 pound sun-dried tomatoes in oil, drained and coarsely chopped

1/4 cup Kalamata olives, pitted and quartered lengthwise

1 tablespoon fresh oregano, chopped

1 tablespoon lemon juice

1/4 cup feta or goat cheese, crumbled

Preheat oven to 450 degrees. Line a baking sheet with foil. Place beans on prepared baking sheet.

Drizzle the beans with olive oil and sprinkle with kosher salt and pepper; toss gently to coat. Spread the beans in an even layer. Roast for 10 minutes.

Stir beans. Roast about 10 minutes more or until beans are brown in spots and tender. They may look a little shriveled.

In a large bowl combine dried tomatoes, pitted Kalamata olives, fresh oregano and lemon juice. Add roasted green beans; toss gently to coat. To serve, sprinkle with crumbled feta or goat cheese.

This is a different way of cooking green beans that is easy and surprisingly good.