Green Bean and Tomato Bake
A deliciously different green bean casserole.

Servings: 6

5 cups cut green beans, about a pound
Cooking oil spray
3 cups thinly sliced onions
6 garlic cloves, smashed
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup grated parmesan cheese

Preheat oven to 400 degrees.

Blanche green beans in boiling water 3 minutes and drain and rinse under cold water. Set aside.

Heat nonstick fry pan coated with veggie spray over medium high heat. Add onion and next 4 ingredients (onion through pepper), saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil and oregano, cook 2 minutes. Remove from heat.

Arrange beans in a 11 x 7 inch baking dish coated with veggie spray. Top with onion mixture. Arrange tomatoes on top of onion mixture and sprinkle with cheese.

Bake at 400 degrees for 35 minutes or until the cheese is lightly browned.

Per Serving: 107 Calories; 2g Fat (11.8% calories from fat); 1g Saturated Fat; 5g Protein; 21g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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