Two Cheese Green Beans & Tomatoes -- Hot or Cold |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Lovely versatile green bean and tomato salad or hot side dish. Entry for RSC #7 Summer 2005 Ingredients:
1/2 lb fresh green beans |
175 g plain yogurt (a little over half a cup) |
1/4 cup feta cheese, crumbled (i used greek herbed) |
1/4 cup parmesan cheese, shredded |
1/2 teaspoon cracked pepper |
2 medium tomatoes, sliced |
5 -6 kalamata olives, pits removed & rough chopped, more if you wish |
Directions:
1. Steam the green beans for about 5 minutes or until tender crisp. I like to leave them whole but they can be used cut in one inch lengths; set aside.
2. In a small bowl mix together yogurt, feta cheese, parmesan cheese & pepper.
3. Taste and adjust seasoning; do not salt, the cheese & olives are quite salty; set aside.
4. In a small casserole or au gratin dish, layer green beans and tomato slices, starting with green beans, as you go cover each tomato layer with a thin coat of the yogurt mixture. Finish the layers with the yogurt mixture. Scatter the chopped olives over all.
5. The dish can be served cold as a salad at this point or if you prefer a hot side dish bake in 400°F oven for approximately 20 minutes until heated through, either way it is delicious.
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