Mediterranean Roasted Green beans with Goat Cheese
Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!
stems ends snapped off
or canola oil
salt and black pepper
olive oil, extra-virgin
juice, freshly squeezed, about 1 tablespoon
oil-packed, drained, and coarsely chopped, or soak the dried ones into boiling water for about 20 minutes, chop
pitted and sliced
goat (chevre) cheese
Place the oven rack to the middle.
Preheat the oven to 450℉ (230℃).
Line a large baking sheet with the tin foil.
Spread the green beans on the baking sheet.
Drizzle olive oil over the beans, sprinkle salt and black pepper to taste, toss to coat by hands.
Arrange the green beans in an even single layer. Roast 10 minutes.
Remove the baking sheet from the oven.
With tongs stir the green beans.
Arrange the beans in a even single layer again.
Return the baking sheet to the oven, and keep roasting until the beans are deeply golden brown in spots and have started to shrivel, about 11 minutes.
Season with more salt and freshly ground black pepper if needed.
Meanwhile add the olive oil, lemon juice, sun-dried tomatoes, black olives and oregano leaves in a medium bowl, mix until well combined.
In a large bowl, mix the roasted green beans with the olive-lemon mixture until well combined.
Place onto a serving platter.
Sprinkle some goat cheese on top.
Serve and enjoy!