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a plate of roasted green beans with olives and peppers

Mediterranean Style Roasted Green Beans

Transform the humble green bean into a gourmet dish by roasting them with oil olive, olives, oregano, and pepperoncini peppers.
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Course: Side Dish, Vegetable, Vegetable/side dish
Cuisine: Amercian
Keyword: holiday side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Laura Franco


  • 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


  • 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.


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.