Roasted Green Beans with Garlic & Kalamata Olives

This simple side dish is a great alternative to the traditional steamed preparation of green beans. These get a good dose of the Mediterranean, with garlic, Giuliano Pitted Kalamata Olives, and a garnish of bright, flavorful gremolata.

INGREDIENTS

1 pound fresh green beans, stems trimmed off
4 cloves garlic, thinly sliced
1 cup Giuliano Pitted Kalamata Olives, sliced lengthwise
1-2 tablespoons Extra Virgin Olive Oil
Salt and black pepper to taste

FOR THE GREMOLATA: 1 bunch flat leaf Italian Parsley, finely chopped
2 cloves garlic, grated on a microplane
1 lemon

DIRECTIONS

1. Preheat oven to 375 degrees. Spread the green beans into an even layer on a foil-lined, rimmed baking sheet. Add sliced garlic and Giuliano Pitted Kalamata Olivesto the green beans, Drizzle with olive oil, and sprinkle generously with salt and a bit of black pepper. Toss to coat everything evenly.

2. Place on the center rack, and roast for about 8-10 minutes. Until green beans are tender, but still have a slight crisp.

3. While green beans are roasting assemble to gremolata. Place the chopped parsley and grated garlic into a small bowl. Using a microplate grater, zest the entire lemon into the bowl and stir to combine.

4. Plate roasted green beans, garlic and Kalamata olives. Sprinkle with gremolata and serve immediately.

Serves 4