Baked Green Beans and Cherry Tomatoes
Moist vegetables with a crispy top crust made with a mixture of panko and Parmesan, baked green beans and cherry tomatoes can be served as a main or side dish.
- 2 tablespoons olive oil divided
- 1 teaspoon rosemary we used fresh, finely chopped
- 2 cloves garlic peeled and minced
- 1 pinch cayenne powder
- 1 tablespoon tomato paste
- 300 to 400 grams green beans rinsed, trimmed and cut into halves
- 200 to 300 grams cherry tomatoes rinsed (see notes after the recipe)
- ⅓ cup panko
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
- Preheat the oven to 400F.
- In a frying pan, heat half of the olive oil and saute the garlic and rosemary with the tomato paste and cayenne for about a minute.
- Add the green beans and cherry tomatoes, sprinkle in salt and pepper, and pour in half cup of water. Bring to the boil, cover and simmer for ten minutes.
- While the vegetables simmer, toss together the panko, Parmesan and parsley.
- Remove the cover of the frying pan and turn off the heat. Taste the vegetables and add more salt and pepper, if needed.
- If your frying pan is NOT over-safe, scrape the vegetables and juices into a baking pan (read more details after the recipe).
- Sprinkle the panko mixture over the vegetables.
- Drizzle the remaining olive oil evenly over the topping.
- Bake the beans and tomatoes, uncovered, at 400F for ten minutes or just until the pan juices bubble and the topping is lightly browned.
You may use regular tomatoes in lieu of cherry tomatoes. Simply cut into wedges before throwing into the pan. If your frying pan is not over-safe and you need to transfer the vegetables into a baking pan, note that the baking time might be a little longer. It takes time for the baking pan to heat up whereas an oven-safe frying pan that had just come from the stovetop is already hot. Updated from a recipe originally published in August 15, 2019