Garden Green Bean & Tomato Bake

Ingredients:

• 1 to 1½ lbs fresh green beans, trimmed

• 1 large red onion, thinly sliced

• 3–4 garlic cloves, minced

• 2–3 tomatoes, chopped (or a handful of cherry/grape tomatoes, halved)

• 2 scallions, sliced (optional but lovely for topping)

• 3 tbsp olive oil

• Salt & pepper, to taste

• ½ tsp dried oregano or Italian seasoning (fresh basil or thyme if you have it)

• Optional add-ins:

  • A handful of breadcrumbs for crunch

  • Toss in chickpeas before baking for added protein

  • Grated Parmesan or feta for richness

  • Red pepper flakes for gentle heat

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Method:

1. Preheat oven to 400°F (200°C).

2. Par-cook green beans: Bring a pot of salted water to boil. Add beans and cook 1-2 minutes, just until bright green. Drain and rinse under cold water to stop cooking.

3. Sauté base: In a large skillet, warm olive oil over medium heat. Add onion and cook 5–7 minutes until soft and golden. Add garlic, cook 30 seconds more.

4. Build the bake: In a baking dish, combine par-cooked beans, onions, garlic, and chopped tomatoes. Drizzle with another tablespoon of olive oil. Season generously with salt, pepper, and herbs. Toss gently to coat.

5. Bake uncovered for 25–30 minutes, stirring halfway through, until tomatoes break down and everything looks caramelized and jammy.

6. Finish & serve: Sprinkle scallions (and cheese or breadcrumbs if using) over top. Return to oven for 5 more minutes to crisp slightly.

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Serve with grilled fish, chicken or steak!