Wednesday, July 13, 2011


1 1/2 lb fresh green beans, washed and trimmed
2 medium red onions, sliced thin
2 tsp butter
1 tbsp balsamic vinegar
1 tsp sugar
1 tsp dried thyme
1 pint cherry tomatoes, halved
1/2 tsp freshly ground black pepper

Put the green beans in a large pot and cover with boiling water; cook for 1 minute. Drain; rinse with cold water and set aside.

Melt the butter in a large nonstick skillet. Add the onion slices to the butter and saute about 6 minutes. Add the balsamic vinegar and sugar; continue to saute another couple of minutes. Add the dried thyme. Place the green beans over the bottom of a large baking dish. Top with the onions. Place the cherry tomato halves over the onions. Sprinkle pepper over all.

Bake for 10 to 12 minutes at 350 degrees until tomatoes are lightly browned.

Yield: 4 servings
Per serving: 118 calories, 3 grams (1 sat)fat, 33 mg sodium, 23 g carbs (7 dietary fiber, 10 sugar), 4 g protein

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