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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. Cook beans in boiling water 3 minutes. Drain and rinse under cold water; set aside.
  3. 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.
  4. 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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