Sarasota's Roasted Green Beans and Olives

Simple and quick. If you are cooking in the oven, why not do your vegetables too. This is so easy. And NO dirty pots or pans, just toss the foil in the trash. Roasted green beans with olive oil, salt and pepper. Warm shallots and olives, then a drizzle of red wine vinegar and a little seasoning. If you want you can garnish with some feta cheese, but it is just as good with or without. Serve with any of your favorites.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 4-6 Individual Servings

Ingredients

• 2  lbs green beans (stem end trimmed)
• 1  cup kalamata olive, cut in half
• 2  large shallots, thin sliced
• 1⁄2 teaspoon red wine vinegar
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon red pepper flakes
• 2  teaspoons olive oil (for roasting)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Beans -- Trim your beans and then toss in a bowl with 1 1/2 teaspoons olive oil, salt and pepper. Then on a baking sheet lined with foil, lay out your beans.
2. Olives -- On a piece of foil, about 10x10, add the olives, shallots and 1/2 teaspoon olive oil and a pinch of red pepper flakes. Toss lightly and wrap up the foil like a little pouch. Set that on the baking sheet next to the green beans.
3. Roast -- In a 400 degree oven middle shelf, cook for approximately 20 minutes. Now depending on your oven, they may take as little as 15 or as long as 25. Just until they get tender and then start to brown.
4. Finishing -- Once the beans are done, remove them to a serving bowl, add the olives and shallots, red wine vinegar, oregano and toss well. Taste for seasoning, you may want to add a little extra salt and pepper, and you can even drizzle a little more olive oil on if you want.
5. Serve -- Just toss everything well and if you want, you could add some crumbled feta cheese, but I like the green beans and olives just as is. ENJOY!