Italian Flat Beans

This recipe will work for all varieties of beans

1/2 lb. Italian green beans, washed trimmed and cut in half or thirds
1/2 large tomato chopped or 3/4 cup chopped cherry tomatoes
3 cloves of garlic minced
1/3 c chopped onion
Olive oil
Salt to taste
Leaves from 2 stems of oregano, chopped
About 10 basil leaves, chopped
A pinch of crushed red pepper

Bring a pan of salted water to a boil and add the green beans.

Simmer over medium heat for about 8 minutes or until the beans are fork tender.

Drain. Return to the pan and set aside.

Preheat the oven to 400

While the beans are cooking chop the tomato, onion, and garlic. Place a piece of parchment on a small baking pan. Move the chopped vegetables onto the parchment and drizzle with a little olive oil, sprinkle with salt.

Roast for about 15-20 minutes. Check after 10 minutes. Move the vegetables a bit so that they all brown evenly. When they are ready the edges of the onion and tomato should be slightly browned.

Add the roasted vegetables to the drained beans, sprinkle with salt, chopped herbs, and the crushed red pepper.

Drizzle a little more olive oil. (Optional) Serve hot or at room temperature.