Roasted Romanos and Tomatoes with Tapenade

Roasted Romanos and Tomatoes with Tapenade
Photo by Scott Phillips


  • Kosher salt
  • 1-½ cups assorted-color cherry tomatoes
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • ¾ lb. green or yellow Romano beans, trimmed and cut into 2-inch lengths (3 cups)
  • 1 tsp. minced garlic
  • 1 tsp. fresh thyme leaves
  • + 1 more ingredients
    • 1 recipe Easy Tapenade

Bring a large pot of well-salted water to a boil. Cook the beans in the water until crisp-tender, 4 to 6 minutes. Drain and run under cold water to cool. Drain well. Position a rack in the center of the oven and heat the oven to 425°F. Put the beans in a medium bowl, toss with 1 Tbs. of the oliv...

View full recipe at Fine Cooking


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