Roasted Potatoes, Beans and Tomatoes
Roasted Potatoes, Beans and Tomatoes
Submitted by Denise Walburg
Vegetables
Ingredients
- 4+ tablespoons Fusitni's Gremolata olive oil
- 2 pounds red skin potatoes
- 1 pound thin fresh green beans
- 2 cups cherry tomatoes
- salt and pepper to taste
- 1 teaspoon wholegrain mustard
- 2 tablespoons Fustini's Citrus Oregano balsamic
- 1 tablespoon Fusitni's Gremolata olive oil
Directions
- Preheat the oven to 375 degrees. Cut potatoes into quarters and toss in a bowl with olive oil. Lay potato wedges on a baking sheet. Season with salt and pepper. Bake for 25-30 minutes remove from the oven. Add green beans and tomatoes to the potatoes on the baking sheet and continue baking for another 20 minutes. Remove from pan to a serving bowl. Drizzle dressing over top, toss to combine, garnish with lemon zest and serve.
- In a ball jar, combine all ingredients and shake well to combine.
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