Haricots Verts, Roasted Red Potatoes, Cherry Tomatoes
Garlic Oil & Basil Chiffonade
Here's a great dish for a small dinner party or a huge gathering. Combine green beans, potatoes and tomatoes all in one dish with olive oil, garlic and basil for a real crowd-pleaser. With its mix of colors, textures, and favors this easy-to-prepare dish appeals to almost everyone. What's not to like?
RECIPE - serves 8
- 2 lb. new potatoes, quartered into bite-sized pieces
- 1 lb. trimmed haricots verts (French-style green beans)
- 12 oz. container cherry tomatoes
- 1/2 c. olive oil (divided)
- 5 cloves garlic, chopped
- fresh basil
Toss potatoes with olive oil, salt and pepper. Roast in a 400° oven until tender.
Cook green beans in boiling salted water until tender, then drain and shock in ice water.
In a large sauté pan heat a good amount of olive oil, add garlic then cherry tomatoes. When the tomatoes are just heated through, add beans and potatoes to the pan. Toss. Season with salt and pepper.
This recipe was adapted from Bon Appétit in April of 2007 and continues to be a favorite!