Oven roasted tomato & bean salad

Oven roasted tomato & bean salad

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Try this combination of oven-roasted tomatoes and green beans for a summer salad with a difference.

The ingredient of Oven roasted tomato & bean salad

  1. 12 small egg tomatoes, halved lengthways
  2. 80mls (1/3 cup) virgin olive oil
  3. Salt & ground black pepper, to taste
  4. 2 tbsp finely chopped fresh oregano
  5. 500g green beans, topped
  6. 60g (3/4 cup) flaked Parmesan
  7. 2 tbsp balsamic vinegar
  8. Cracked black pepper, to serve

The instruction how to make Oven roasted tomato & bean salad

  1. Preheat oven to 180u00b0C. Place tomatoes cut side up on a wire rack over a baking tray lined with non-stick baking paper. Brush cut surface of tomatoes with 1 tablespoon of the virgin olive oil and sprinkle with salt, pepper and oregano. Roast, uncovered, in preheated oven for 45-50 minutes or until tomatoes are shrivelled around sides but centres are soft. Cool to room temperature.
  2. Meanwhile, add the beans to a saucepan of boiling water and boil for 2 1/2 minutes or until tender crisp. (See microwave tip.) Refresh under cold running water and drain well. Place the tomatoes and beans in fridge until required.
  3. Divide tomatoes, beans and Parmesan among plates. Drizzle with remaining 60mls (1/4 cup) virgin olive oil and then the balsamic vinegar. Sprinkle with cracked black pepper. Serve at room temperature.

Nutritions of Oven roasted tomato & bean salad

calories: 173.992 calories
fatContent: 15 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 3 grams carbohydrates
sugarContent: 2 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent: 8 milligrams cholesterol
sodiumContent: 134.05 milligrams sodium

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