Here's an easy green bean side dish I made for dinner one night. I hoped the girls would like it (they like CANNED green beans but not fresh), but they barely ate it at all. I wasn't sure it was going to taste good with cheese on it (because it was melting), but it actually was quite good. The lemon really came out in this recipe.
2 teaspoons Extra Virgin Olive Oil
1/4 teaspoon grated lemon peel
2 pints grape tomatoes
1/4 teaspoon celery salt
Dash white pepper
1-1/2 pounds fresh green beans, trimmed
2 tablespoons grated Romano or Parmesan cheese
In a small bowl, combine oil and lemon peel. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil mixture. Sprinkle with celery salt and pepper; toss to coat. Bake at 350° for 35-40 minutes or until very tender, stirring once.
Meanwhile, place beans in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-8 minutes or until crisp-tender. Transfer to a serving plate.
Place tomatoes over beans; sprinkle with cheese. Serve warm or at room temperature.
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