I saw this idea in a Taste of Home magazine this past week and knew that it would be perfect to go with the oven roasted salmon (that I just posted). Here’s what I did….be creative 
Green Beans Provencal
Serves 6
- 1 pound green beans
- 1 cup cherry tomato halves
- 1/2 small red onion, sliced thinly
- 2 cloves garlic, minced
- 1/2 tsp. dried basil
- 1 tsp. olive oil
In non-stick skillet heat oil, add garlic and onion slices. Add green beans and basil (and if necessary a little water to keep green beans from sticking and burning). Saute until green beans and cooked to your liking. Add cherry tomatoes, toss a couple of times and then turn the heat off. Serve.
