| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Miamiherald, Vegetables, Vegetarian, Vegan |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
lb |
Fresh green beans; cleaned cut and dried |
| 1 |
sm |
Yellow onion; cut in rings |
| 6 |
cl |
Garlic; peeled and halved |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Balsamic vinegar |
| 3 |
|
Stalks hearts of palm, cut in 1/2" rings |
| 1/3 |
c |
Diced sun-dried tomatoes packed in oil |
| 2 |
ts |
Toasted pine nuts |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 400 degrees F. Brush a large baking dish with 2
tablespoons of the olive oil. Put green beans , onion, and garlic in dish,
drizzle with remaining oil and sprinkle with salt. Bake for 25 minutes,
stirring beans at least 3 times. When tender, remove beans from oven and
transfer to bowl. Immediately drizze with vinegar. Add hearts of palm,
tomatoes, pine nits and pepper to taste and toss.
Nutritional info per serving: 153 cal; 3g pro, 15g carb, 11g fat, (58%)
Source: The Complete Vegetarian column, Pam Smith O'Hara Miami Herald,
11/16/95 format by Lisa Crawford, 7/14/96
Posted to MM-Recipes Digest V3 #196
Date: 15 Jul 96 00:22:58 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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