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!!!
Vegetarian Green Beans and Potatoe Recipe
- 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
- 2 cups water
- In a medium-size baking pan add sliced potatoes, carrots, leek, and green beans
- Pour in olive oil, vegetable oil, tomato paste, fresh tomatoes, dill, spices, and water. Stir
- Preheat oven at 180 and cook for 35 minutes or until vegetables are tender. Served hot or cold.
KALI MAS OREXI!!! 🙂