Roasted Green Beans & Red Onions
1 lb. green beans, trimmed
¼. t. black pepper
2 T. OLIVE MILL extra virgin garlic olive oil
½ t. OLIVE MILL sea salt
8 oz. grape tomatoes, each halved
1 T. OLIVE MILL Traditional balsamic
½ c. fresh basil leaves, sliced
1 large red onion, sliced
Preheat oven to 425. In large pan, toss beans with pepper, 1 T. garlic oil and salt. Roast beans for 30 min. Stir in tomatoes, roast 5 more minutes. Meanwhile in 12″ skillet, heat 2 T. garlic oil. Add onions, cook 20 minutes until tender, stirring often. Reduce heat to medium-low. Stir in vinegar, remove from heat. Toss onions with basil with beans; transfer to serving bowl. Serve warm or at room temperature.
