- Yields: about 2 quarts
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/2 pound small new potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 pound green beans, stems removed
- 1/2 cup oil-roasted tomatoes (or substitute 1 cup fresh, chopped tomatoes)
- 2 ounces feta cheese, cut into cubes
- Spice Blend Vinaigrette
- 6 to 8 lemon slices
- Fresh mint sprigs, for garnish
Directions
Preheat oven to 400° F. Cut new potatoes in half and toss with oil, salt and pepper. Place on a baking sheet and roast for 15 to 20 minutes or until tender. Cook green beans in boiling, salted water for 5 to 8 minutes or until al dente but still green. Refresh in cold water and drain.
Toss beans, potatoes, tomatoes and feta in the vinaigrette. Garnish with lemon slices and mint. (You may fry the lemon slices in a hot sauté pan for about 1 minute to a side for a little more contrast.)
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