Warm New Potatoes Cherry Tomatoes And Green Beans With Fresh Basil Recipes

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GREEN BEANS WITH TOMATOES



Green Beans With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

Nutrition Facts : Calories 117 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 4 grams

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

  • Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  • Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

VEGAN GREEN BEAN, TOMATO, AND BASIL SHEET PAN DINNER



Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner image

Toss together this quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil.

Provided by Mackenzie Schieck

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 10

2 cups baby potatoes
3 tablespoons olive oil, divided
2 cups cherry tomatoes
2 cups 1-inch cut fresh green beans
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon flaked sea salt (such as Maldon®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
  • Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
  • Roast in the preheated oven until tender, about 30 minutes.
  • Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
  • Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
  • Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 38.1 g, Fat 13.7 g, Fiber 7.8 g, Protein 7 g, SaturatedFat 1.9 g, Sodium 703.7 mg, Sugar 1.4 g

GREEN BEANS WITH TOMATOES & BASIL



Green Beans with Tomatoes & Basil image

Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 11

1-1/2 pounds fresh green beans, trimmed
1 shallot, halved and sliced
1/4 cup butter, cubed
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
2 cups cherry tomatoes, halved
2 tablespoons minced fresh basil

Steps:

  • Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS



Roasted Potatoes, Cherry Tomatoes, and Green Beans image

Make and share this Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe from Food.com.

Provided by Paula

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

4 potatoes, peeled and cut into quarters (approx. 2 pounds)
4 tablespoons olive oil
1 quart green beans (I use frozen)
1 cup cherry tomatoes, halved
3 garlic cloves
salt and pepper

Steps:

  • Preheat oven to 400^.
  • Spray a jellyroll pan with non-stick cooking spray.
  • Toss potatoes in a zip-top bag with 2 T. olive oil.
  • Scatter on pan and sprinkle with salt and pepper.
  • Roast until tender, approximately 50 minutes, turning occasionally.
  • In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
  • Drain beans and pat dry.
  • Place beans, tomatoes, and garlic in another zip-top bag.
  • Add 2 T. olive oil and shake to mix.
  • When potatoes are tender, add the bean mixture and roast another 8 minutes.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

Steps:

  • Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
  • When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
  • Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

WARM NEW POTATOES, CHERRY TOMATOES AND GREEN BEANS WITH FRESH BASIL



WARM NEW POTATOES, CHERRY TOMATOES AND GREEN BEANS WITH FRESH BASIL image

Categories     Bean     Side     Roast

Yield 8 servings

Number Of Ingredients 7

Non-stick vegetable oil spray
2 pounds small new potatoes, halved
5 tablespoons (about) extra virgin olive oil, divided
1 pound slender green beans, trimmed
1 12 oz container cherry tomatoes, halved
3 garlic cloves, finely chopped
1/3 cup chopped fresh basil

Steps:

  • Preheat oven to 400 degrees. Sprage rimmed baking sheet with non-stick spray. Toss potatoes and 2 tablespoons oil in large bowl. Scatter on prepared sheet; sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Maintain oven temperature. Meanwhile, cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans; pat dry. Place beans, tomatoes and garlic in large bowl. Add 2 tablesppons oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil; mix in 1 tablespoon oil, if desired. Mound warm vegetables in large shallow bowl

SAUTEED GREEN BEANS WITH TOMATOES AND BASIL SERVED WITH PARMESAN CRISPS



Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows
1/2 cup grated Parmesan

Steps:

  • Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
  • Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.
  • Yield: 8 to 10 crisps

POTATO, GREEN BEAN, AND CHERRY TOMATO SALAD



Potato, Green Bean, and Cherry Tomato Salad image

Categories     Salad     Potato     Tomato     Green Bean     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
  • Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
  • Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)

NEW POTATOES WITH BASIL



New Potatoes with Basil image

Categories     Potato     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Basil     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
4 tablespoons finely chopped fresh basil
2 large shallots, minced
2 large garlic cloves, minced

Steps:

  • Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.

WARM GREEN BEAN & POTATO SALAD



Warm Green Bean & Potato Salad image

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.- Preci D'Silva, Dubai

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 pound small red potatoes, quartered
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon each garlic powder, ground mustard and pepper
1/8 teaspoon each dried basil, parsley flakes and tarragon
1 pound fresh green beans, cut into 2-inch pieces
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings., Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

WARM POTATO & CHERRY TOMATO SALAD



Warm potato & cherry tomato salad image

The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 7

750g new potatoes
3 tbsp olive oil
1-2 anchovies , roughly chopped
handful Kalamata olives
2 small garlic cloves , finely sliced
250g pack cherry tomatoes , halved
2 tbsp balsamic vinegar

Steps:

  • Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half - if they are very big, cut into thirds.
  • Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.81 milligram of sodium

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

This makes for a pretty dish and is easy to assemble. If you don't have the fresh vegetables on hand, you can easily adapt with canned goods. I get requests for the recipe all the time.

Provided by Merlot

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs green beans
1 tablespoon butter
3/4 teaspoon garlic salt
1 tablespoon sugar
1/2 teaspoon basil
salt
pepper
1/2 pint cherry tomatoes, cut in half

Steps:

  • Cook beans in water, until tender.
  • In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
  • Swish cherry tomato halves around until barely soft and heated, but not squishy.
  • Add the drained beans and mix well.
  • (TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).

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