This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style.
5 cups (1-inch) cut green beans (about 1 pound)
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
How to Make It
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.
This is the most absolutely wonderful dish! So so tasty. I am about to make it again but also add some small thin eggplant, thinly sliced, along with my homegrown green beans. My family loves this dish and we could eat it weekly if I made it that often!
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!