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My son has been bringing me goodies from his friends’ gardens lately. A couple of weeks ago, he handed me a huge bag of zucchini and yellow summer squash. Last week, cucumbers were the stars. This week, a big bag of green beans appeared on the table. It’s rather funny because he usually comes in with a big smile and an excited “Look what I got for you mom!” So sweet because he knows I’m crazy about any veggies, whereas he won’t usually touch anything green much less eat it! Since he doesn’t eat them, I had the whole recipe to myself and enjoyed them for lunch the next day. So frugal, so French, so fantastic. I based this recipe on a favorite from Provence, et voilà:
- 1-lb. green beans, rinsed and trimmed
- 1 pint cherry tomatoes, halved
- 1 small red onion, peeled and very thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- freshly squeezed lemon juice
- Olive oil
- Prepare all the vegetables. Preheat the oven to 425F.
- Put the sliced tomatoes, sliced onions and sliced garlic in a bowl and toss with some olive oil.
- Spread the tomatoes et al. on a rimmed baking sheet and place in the oven for about 3 minutes.
- Place the green beans in a microwave safe bowl, splash with a little water, cover with paper towel and microwave for 3-4 minutes.
- Remove the tomatoes and turn them. Put back in the oven for another 3 minutes.
- Drain the green beans, toss with a bit of olive oil and place in a large bowl.
- Remove the tomatoes from oven, tip into the green bean bowl and gently toss.
Sprinkle with a bit of lemon juice and serve immediately.