Green beans are often served at Rosh Hashanah. The word for green beans in Aramaic is derived from the Hebrew word rubiyah – “to grow”, so green beans are said to bring growth in the new year. I added cherry tomatoes, as they tend to be finishing their season when the new year arrives. The tasty vinaigrette is what makes this dish stand out – the infused oil and vinegar are each out-of-this-world and combine to make a delightful sauce for the vegetables. Makes a great side dish with this brisket recipe and spinach-pomegranate salad.
- 2 LB Green Beans (any stems removed)
- 1 pint Cherry Tomatoes (stemmed, cleaned well)
- 10 Basil leaves
- 2 TB Lucini Extra Virgin Olive Oil
- 2 TB Lucini Garlic Infused Olive Oil
- 1 tsp Mustard (prepared, dijon or yellow)
Preheat oven to 250 degrees. Emulsify the fig balsamic vinaigrette, garlic infused olive oil, mustard and 1/4 tsp salt (optional) to make a vinaigrette.
Place the basil leaves on the bottom of a baking dish and top each leaf with 2-3 tomatoes, a pinch of salt and 1/2 tsp olive oil. Bake until the tomatoes are tender, but not collapsed, about 30-45 minutes.
Bring a large pot of water to boil and salt generously. Cut the green beans in half, blanch them in the boiling water until tender, about 5 minutes. Remove from pot and allow to cool.
When you are ready to serve the dish, heat 1 TB olive oil in a large frying pan then add the beans and saute, just until hot. Plate the beans, remove the tomatoes from the baking pan with a slotted spoon and carefully place them atop the green beans. Drizzle the vegetables with the vinaigrette and serve.