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Transform the humble green bean into a gourmet dish by roasting them with olive oil, olives, oregano, and pepperoncini peppers.
Why We Love This Recipe
Green beans can be so underrated but I’ve discovered that they are really a blank slate just waiting for some robust flavors and textures to bring out their savory taste.
This recipe is ready in 20 minutes and is literally a one-pan dish. It’s guaranteed to make a green bean lover out of the pickiest eaters.
Ingredients
Let’s Make Mediterranean Style Roasted Green Beans
- Preheat oven to 425°.
- Rinse green beans in cool water and pat dry with a paper towel.
- Cut dried ends off of green beans.
- Line a large cookie sheet with parchment paper.
- Dump beans and olives onto the cookie sheet.
- Drizzle with olive oil and vinegar, and sprinkle with oregano and salt and pepper.
- Toss with a spoon and spread everything out.
- Place the pepperoncinis on the cookie sheet.
- Bake for 15-20 minutes checking for doneness at the 15-minute mark.
- Crumble the feta cheese pieces and set them aside while the beans are roasting.
- When the beans are finished roasting, transfer them to a serving dish and sprinkle them with feta cheese.
Krazy Kitchen Mom Tips
- Be sure to use pitted olives. I prefer kalamata olives for this recipe, but you can easily substitute whole pitted black olives or green olives.
- Be sure to use the pepperoncini peppers, even if you are not a fan of mildly hot pepper. Roasting them releases some of the juices which provide a hint of tangy flavor.
- Serve this dish hot or at room temperature.
More KKM Recipes
- Chicken Caesar Pasta Salad
- Spinach and Feta Galette
- Greek Salad Flatbread
- Three Cheese Baked Spinach Artichoke Dip
Mediterranean Style Roasted Green Beans
Transform the humble green bean into a gourmet dish by roasting them with olive oil, olives, oregano, and pepperoncini peppers.
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Servings: 4
Ingredients
- 1 lb. green beans
- 1 tbsp extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 20-25 kalamata olives
- 4-6 pepperoncini peppers
- 2-3 oz. feta cheese
Instructions
- Preheat oven to 425°.
- Rinse green beans in cool water, and pat dry with a paper towel.
- Cut dried ends off of green beans.
- Line a large cookie sheet with parchment paper.
- Dump beans and olives onto the cookie sheet.
- Drizzle with olive oil and vinegar, and sprinkle with oregano and salt and pepper.
- Toss with a spoon and spread everything out.
- Place the pepperoncinis on the cookie sheet.
- Bake for 15-20 minutes checking for doneness at the 15-minute mark.
- Crumble the feta cheese pieces and set aside while the beans are roasting.
- When the beans are finished roasting, transfer them to a serving dish and sprinkle them with feta cheese.
Notes
Krazy Kitchen Mom Tips
- Be sure to use pitted olives. I prefer kalamata olives for this recipe, but you can easily substitute whole pitted black olives or green olives.
- Be sure to use the pepperoncini peppers, even if you are not a fan of mildly hot pepper. Roasting them releases some of the juices which provide a hint of tangy flavor.
- Serve this dish hot or at room temperature.
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