Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – From the Garden

on July 14, 2015

Tonight’s dinner was inspired by my sister-in-law’s vegetable garden.  We had green beans, cherry tomatoes and heirloom tomatoes.  A recent issue of Cooking Light has a recipe for Blistered Green Beans and Tomatoes.  The beans and tomatoes are lightly tossed with olive oil, salt and pepper, then baked at 450 for 10 minutes, and broiled for 5 minutes.  We also had pizza with mushrooms, onions, heirloom tomatoes and olives.  I loved the green beans and they were easy to throw together.

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