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Roasted Green Beans with Sun-Dried Tomato and Olive



2 lbs fresh green beans, trimmed

2 Tbsp olive oil

6 oz feta cheese

½ cup California Sun Dry julienne sun-dried tomatoes, packed in oil

½ cup kalamata olives, halved

Juice of 1 lemon

2 Tbsp fresh oregano, chopped

Kosher salt

Fresh ground black pepper

Preheat oven to 425° F. Line two baking sheets with foil.

In a large bowl, drizzle olive oil over green beans, sprinkle with salt and pepper, and gently toss to coat beans. Divide the green beans between the two baking sheets. Spread the beans in an even layer and roast for 15 minutes.

Flip the beans with a spatula and return the pans to the oven. Roast another 10-15 minutes until the beans become slightly wrinkled and are brown in spots. Combine beans, feta cheese, sun-dried tomatoes, olives, lemon juice and oregano. Serve immediately.


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