This is exactly how I like vegetables - warm and tender, and naturally sweet just from caramelizing and roasting, without needing to add any sweeteners. The vegetables release so much juice as they bake, you'll think this has a delicious sauce over it. I'd add breadcrumbs to the cheese before sprinkling on top.
Caramelized Onion, Green Bean, and Cherry Tomato Tian
Randy Mayor; Lydia DeGaris-Pursell
This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style.
Yield: 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 75
- Calories from fat: 16%
- Fat: 1.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.2g
- Protein: 3.7g
- Carbohydrate: 14g
- Fiber: 3.7g
- Cholesterol: 2mg
- Iron: 1.3mg
- Sodium: 216mg
- Calcium: 86mg
- 5 cups (1-inch) cut green beans (about 1 pound)
- Cooking spray
- 3 cups thinly sliced onion
- 6 garlic cloves, minced
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 cups cherry tomatoes, halved
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Preheat oven to 400°.
- Cook beans in boiling water 3 minutes. Drain and rinse under cold water; set aside.
- Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients (onion through pepper); saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
- Arrange beans in an 11 x 7-inch baking dish coated with cooking spray. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake at 400° for 35 minutes or until the cheese is lightly browned.
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Caramelized Onion, Green Bean, and Cherry Tomato Tian Recipe at a Glance
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