Great way to change up beans. Addressing prior reviews, it is much easier/faster to roast the tomato mixture on a hot outdoor grill on the grill pan made for roasting vegetables on a grill. Don't bother peeling the tomatoes. Try using smaller tomatoes and don't cut in half at all.
Green Beans with Roasted Tomatoes and Cumin
More From Cooking Light
- Calories: 64
- Calories from fat: 30%
- Fat: 2.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 2.6g
- Carbohydrate: 10.9g
- Fiber: 4.3g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 159mg
- Calcium: 47mg
- 2 cups sliced red onion
- 1 garlic clove, sliced
- Cooking spray
- 4 large tomatoes, peeled and halved (about 2 pounds)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon cumin seeds, lightly crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon balsamic vinegar
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon olive oil
- Preheat oven to 375°.
- Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up, over onion. Combine thyme, cumin, salt, black pepper, and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375° for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.
- Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until thoroughly heated.
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