Green Beans with Garlic Roasted Tomatoes, Feta and Dijon Vinaigrette
After all the festivities, we’re keeping it light and healthy around here, but still absolutely yummy with these Green Beans with Garlic Roasted Tomatoes, Feta and Dijon Vinaigrette! Just looking at it makes you feel good!
So much color and flavor!
Crisp-tender green beans get mingled with sweet, juicy, garlicky, roasted grape tomatoes plus a little creamy, salty feta.
And all of that gets coated in an easy-to-make and absolutely delish Dijon vinaigrette. Even if you’re not a huge mustard fan like me, I really think you’re going to adore it! It’s got just the slightest mustardy tang—the red wine vinegar, honey and shallots go a long way to balancing it out.
This dish would be amazing to bring to a backyard bbq, to serve as a side on an ordinary weeknight or to have all ready to go in the fridge for a quickie, nutritious lunch! It’s versatile and guaranteed to please!
One bite and I predict you’ll be making this all spring and summer long!!
Green Beans with Garlic Roasted Tomatoes, Feta and Dijon Vinaigrette
Makes at least 6 servings
Prep Time: Under 40 minutes (much of this is hands-free for the tomatoes to roast)
Ingredients
For the Veggies
Two 10 -ounce containers of grape or cherry tomatoes (or about that much)
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 ½ pounds green beans, ends snipped off
½ cup crumbled feta cheese
Kosher salt and black pepper
For the Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon honey
1 small shallot, finely chopped
4 tablespoons olive oil
Kosher salt and black pepper
The Recipe
1. Preheat oven to 400ºF. Place the tomatoes and garlic on a rimmed baking sheet. Drizzle on the olive oil and toss to coat. Roast for about 20-25 minutes, until tomatoes are starting to shrivel up and release their juices. Set aside to cool.
2. While the tomatoes are roasting, bring a large pot of water to boil. Fill a large bowl with water and ice and set aside. Add the green beans to the boiling water and cook for 2-3 minutes, just until they are bright green and crisp tender. Use a slotted spoon and transfer the beans to the ice water to stop them from cooking. Drain and dry the beans well. Then place them in a large bowl.
3. To make the vinaigrette, add the mustard, vinegar, honey and shallot to a small bowl and whisk together. Stream in the oil, whisking constantly. Taste and season with salt and pepper.
4. Add the feta to the beans along with the cooled tomatoes, scraping any juices from the baking sheet into the bowl as well and toss together. Season with a pinch of salt and pepper and toss again. Then pour on the vinaigrette and toss gently to coat. Serve immediately or chill in an airtight container until ready to serve. This should last a few days in the fridge but it’s so yummy I predict that it disappears in the blink of an eye!
Enjoy!
