Vegetarian Green Beans And Tomatoes Recipes

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
• Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
• Roast in the preheated oven until tender, about 30 minutes.
• Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
• Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
• Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

VEGETARIAN GREEN BEANS AND TOMATOES

Steps:

• Heat oil in a nonstick skillet.
• Add garlic powder. Stir in tomato, then add beans.
• Add enough water to barely cover beans.
• Add salt and pepper and bring to a boil.
• Cover and lower heat; simmer for 15 minutes or until beans are tender.
• Remove cover and increase heat to thicken the liquid (about 3 minutes).
• Serve warm or cool.

GREEN BEANS WITH GRIDDLED TOMATOES

Steps:

• Cook the beans in a pan of boiling salted water for 6-8 mins until just tender. Drain and quickly cool under cold running water. Set aside.
• Heat the oil in a large pan on the barbecue, then add the garlic and cook quickly until lightly browned. Add the beans, stir well, cover and leave to reheat. Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned. Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.

VEGAN GREEN BEANS BRAISED WITH TOMATO SAUCE

Steps:

• Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
• In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
• Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
• Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.

GREEN BEANS AND TOMATOES

Steps:

• Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low, and cover. Cook about an hour, stirring occasionally, until beans are very tender.
• Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature.