Green beans with Roasted Tomatoes, Garlic and Kalamata Olives

This is a great Mediterranean vegetable dish. You can substitute asparagus or broccoli for the green beans.

1. Preheat the oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray.

2. Slice the top off the head of garlic to expose the tops of the cloves. Rub with a little vegetable oil. Wrap in foil and place on the foil-covered baking sheet. Place the cherry tomato halves on the baking sheet and put in the oven. Bake for 10 minutes, then remove the tomatoes. Set aside. Leave the garlic to roast for another 10 minutes. Remove the garlic from the oven and squeeze out the cloves.

3. Steam or boil the green beans for 2 minutes or until bright green but still crisp. Drain and place in a large bowl. Add the roasted cherry tomatoes, olives, olive oil, basil, pepper and garlic cloves with the skin removed. Toss and serve.

1 head of garlic
2 cups halved cherry tomatoes
1 1/2 lb green beans, trimmed
1/3 cup chopped black olives
1 Tbsp olive oil
1/2 tsp dried basil
pinch of pepper

Nutritional Analysis per Serving

Calories 87
Protein 3 g
Fat 3.6 g
Saturated Fat 0.5 g
Carbohydrates 13 g
Cholesterol 0 mg
Sodium 100 mg
Fiber 4.6 g

Prep Time: 5 minutes
Cook Time: 20 minutes

Make Ahead: This can be prepared early in the day and served at room temperature.

Serves 6

Nutrition Watch: Garlic is a very good source of vitamin B6 and a good source of calcium. Vitamin C in garlic may also help boost your immune system.