Pretty Great Green Beans

The hardest part of this recipe is “topping” all the green beans.

(serves 8 - 12)

3 pounds of green beans, tops cut off (You can leave the tails alone.)

1 pint cherry tomatoes, halved

(If you halve the recipe, you can still use 1 pint of cherry tomatoes.)

2 tbls. olive oil

1 tsp. Kosher salt

1 yellow pepper

To finish:

2 tbls. olive oil

1 tbl. red wine vinegar

1 garlic clove, center stalk removed and put through a garlic press

Big pinch of salt

Optional: 1 cup pitted kalamata olives, halved (I leave out the olives on Thanksgiving, but normally I add them)

Preheat oven to 425 deg F.

Toss the beans with the cherry tomatoes, olive oil and salt. Place on two baking sheets which have been lined with foil. They should be in one layer. Cook for 10 minutes.

Meanwhile cut the pepper in half and core. Cut each piece in half width-wise. Cut into thin strips.

Remove baking sheets from oven (stop the timer for the moment), mix well and add half the yellow pepper slices to each baking sheet. Place back in oven for another 15 minutes, cooking for 25 minutes total.

In a large bowl, mix 2 tablespoons olive oil, 1 tablespoon red wine vinegar, garlic and salt. Add olives, if using. Add green bean mixture and stir well. Taste for seasoning.

You can serve them immediately at room temperature. If you want the green beans hot, toss over hot flame for 5 minutes, stirring all the time or return to a hot oven for 5 to 7 minutes.