Home » Vegetarian Green Beans and Potatoe Recipe
green beans, potatoes, tomatoe sauce, olive oil

Vegetarian Green Beans and Potatoe Recipe

Written by Published on Updated on March 31, 2021 in Casseroles, Mediterranean cuisine, Vegetarian

Hey foodies friends,

How are you?  Have you been cooking up a storm in your kitchen lately?  Yes? No?  I’ve been cooking but not a storm.  So, here is my latest recipe a deliciously delicious colorful Vegetarian Green Beans and Potatoe Recipe with colors of green, red, yellow.  There are a few more colors in there but with the tomato sauce, they kind of all turned red.

Speaking of colorful, Spring is such a colorful season.   I was in the park yesterday, and I took a photo of the Cherry blossom Trees aren’t they gorgeous?  Here’s a bit of information that you may or may not have know NL also has Cherry Blossom Trees.  We learn something new every day. 🙂

So, first things first, I haven’t made this recipe in a very longgg time, so I was looking for a vegetable dish to prepare that was quick and yet healthy.  Now, most may know that you can roast Green Beans.  What??!!  Shocked??!!  Yep, you can roast them, for those of you who didn’t know that you can roast Green beans, well now you know.   As someone who rarely ate green beans believe when I say roasted Green Beans is definitely the way to go.

 

Episode #2 of Behind the Greek Apron is up!! 

Have a good one everyone!!!

green beans, potatoes, tomatoe sauce, olive oil

Vegetarian Green Beans and Potatoe Recipe

foodzesty
Vegetables roasted in fresh tomatoes, olive oil, and freshly diced leek
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people

Ingredients
  

  • 500 grams green beans fresh or frozen
  • 350 grams potatoes
  • ½ cup olive oil
  • ½ cup vegetable oil
  • 250 grams carrots
  • 1 leek diced
  • 1 tbsp tomato paste
  • ½ cup fresh tomatoes grated
  • smoked paprika
  • salt
  • Dill
  • 2 cups water

Instructions
 

  • In a medium-size baking pan add sliced potatoes, carrots, leek, and green beans
    green beans, carrots, potatoes, leek
  • Pour in olive oil, vegetable oil, tomato paste, fresh tomatoes, dill, spices, and water. Stir
    green beans, potatoes, tomatoes, tomato paste, carrots
  • Preheat oven at 180 and cook for 35 minutes or until vegetables are tender. Served hot or cold.
    green beans, potatoes, tomatoe sauce, olive oil
Keyword Vegan, Vegetables, vegetarian

KALI MAS OREXI!!! 🙂

 

Healthy Green Beans topped with Feta Cheese

 

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

8 Comments

  1. Dorothy's New Vintage Kitchen
    March 31, 2021 at 1:14 pm  ·  Reply

    Looks divine! Love green beans and potatoes!

    • foodzesty
      April 1, 2021 at 5:34 am  ·  Reply

      Hii Thanks so much!! I never really liked eating green beans hahhahaha until I discovered the roasted version hahhaha….:)

  2. Invisibly Me
    March 31, 2021 at 4:15 pm  ·  Reply

    Mmmm yum! I knew you could roast them, but I can’t really recall doing it much. I haven’t had them in years, just something I suppose I didn’t want to risk with my stoma even though some green veggies have been okay. I remember my ex’s parents used to cook an awesome Sunday roast and they did the best green beans. I love potato so your recipe has made me super hungry! xx

    • foodzesty
      April 1, 2021 at 5:36 am  ·  Reply

      Hi Cazzzz, Yes, I understand some greens can be difficult to digest. hahahhha thans so much!!! I hope you are doing well my friend. 🙂

  3. dtills
    March 31, 2021 at 8:46 pm  ·  Reply

    I roast all my veggies, I think it gives them the most flavor-looks delicious as always my friend💕

    • foodzesty
      April 1, 2021 at 5:38 am  ·  Reply

      Heey Dee, Yep you are sooo right about the flavor….Thank you sweet friend!!! Huge hugs

  4. Americaoncoffee
    April 21, 2021 at 5:46 pm  ·  Reply

    Hi Sophie! What a tasty looking composite of a dish!

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