Baked green beans and cherry tomatoes
Moist vegetables with a crispy top crust made with a mixture of panko and Parmesan, serve as a meatless main dish or a side dish to meat, seafood or poultry.
Servings 4 people
Ingredients
- 2 tablespoons olive oil divided
- 1 teaspoon finely chopped fresh rosemary
- 2 cloves garlic peeled and minced
- 1 pinch cayenne powder
- 1 tablespoon tomato paste
- 300 to 400 grams green beans (10.5 to 14 oz) rinsed, trimmed and cut into halves
- salt
- pepper
- 200 to 300 grams cherry tomatoes (7 to 10.5 oz) rinsed
- ⅓ cup panko
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400F.
- In a frying pan, heat half of the olive oil and saute the garlic and rosemary with the tomato paste and cayenne for about a minute.
- Add the green beans and cherry tomatoes, sprinkle in salt and pepper, and pour in half cup of water. Bring to the boil, cover and simmer for ten minutes.
- While the vegetables simmer, toss together the panko, Parmesan and parsley.
- Remove the cover of the frying pan and turn off the heat. Taste the vegetables and add more salt and pepper, if needed.
- Sprinkle the panko mixture over the vegetables.
- Drizzle the remaining olive oil evenly over the topping.
- Bake the beans and tomatoes, uncovered, at 400F for ten minutes or just until the pan juices bubble and the topping is lightly browned.
