This dish requires zero chopping and can be thrown together in minutes for those busy days. I love pairing this with a piece of chicken or fish for a delicious, easy weeknight meal when I’m low on time.
2 lbs fresh green beans
1 pint cherry tomatoes
1 large onion, chopped
½ cup pitted Kalamata olives
3 Tbsp crumbled feta cheese
10 cloves garlic
Salt and pepper
Extra Virgin Olive Oil
Preheat oven to 415F
In a bowl combine green beans, onion, tomatoes, olives and garlic cloves and coat evenly with olive oil and salt and pepper. Transfer mixture to a baking sheet, making sure to use a sheet large enough to not crowd the vegetables. Roast for 30 minutes until fork tender and beginning to brown on the edges. Top with feta cheese and return to the oven for a few minutes until the cheese has melted.
