Garlic-roasted beans with tomato dressing

This colourful tomato and bean salad is high in fibre and a great gluten free option for those who need it.

Recipe «Garlic-roasted beans with tomato dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 375g frozen baby beans, 2 garlic cloves, thinly sliced, 1 tbsp extra virgin olive oil, 1/2 x 220g tub cherry bocconcini, drained, sliced, 1/4 cup fresh basil leaves , 2 tomatoes, seeded, finely chopped, 2 tbsp red wine vinegar, 1 tbsp extra virgin olive oil , 1 tbsp chopped fresh chives, 2 tsp brown sugar.

Ingredients:

• 375g frozen baby beans 
• 2 garlic cloves, thinly sliced 
• 1 tbsp extra virgin olive oil 
• 1/2 x 220g tub cherry bocconcini, drained, sliced 
• 1/4 cup fresh basil leaves 
• 2 tomatoes, seeded, finely chopped 
• 2 tbsp red wine vinegar 
• 1 tbsp extra virgin olive oil 
• 1 tbsp chopped fresh chives 
• 2 tsp brown sugar 

Instructions

1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
2. Make tomato dressing: Place tomato, vinegar, oil, chives and sugar in a bowl. Season with salt and pepper. Set aside to allow flavours to develop.
3. Meanwhile, toss beans and garlic together on prepared tray. Spread out into a single layer. Drizzle with oil. Season with salt and pepper. Roast for 15 minutes, tossing mixture halfway through cooking, until beans are just tender.
4. Add bocconcini to hot bean mixture. Toss to combine. Transfer to a serving plate. Spoon over Tomato dressing. Top with basil leaves. Serve immediately.