Roasted Green Beans with Olives, Sundried Tomatoes and Goat Cheese
INGREDIENTS:
1 lb green beans, stem ends snapped off
1 tablespoon sun-dried tomato oil
1 teaspoon sun-dried tomato oil
1 tablespoon lemon juice
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup pitted kalamata olives, quartered lengthwise
2 teaspoon minced fresh oregano leaves
table salt and ground black pepper
1/2 cup 2 ounces crumbled goat cheese
DIRECTIONS:
Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
In a large bowl, combine green beans, 1 tablespoon sun-dried tomato oil and ½ teaspoon salt; toss to coat evenly. Transfer to prepared baking sheet and distribute in even layer. Roast 10 minutes.
Remove Baking sheet from oven. Using tongs, redistribute beans, continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
While green beans are roasting combine 1 teaspoon sun-dried tomato oil, lemon juice, sun-dried tomatoes, kalamata olives, and fresh oregano in a medium bowl. Add beans; toss well to combine, and adjust seasoning with salt and pepper. Transfer to serving bowl, top with ½ c crumbled goat cheese and serve.