Baked Green Beans Recipe

Baked green beans is a practical, light and very tasty summer meal. When I'm baking vegetables, I usually use zucchini, eggplants and peppers. But lately I started to get a little bored with this trio. One day, I took out and washed the green beans that I had kept in the fridge for the purpose of making green beans with olive oil, but I wanted to try something different and I didn't want to chop onion for this thing.

I thought of greasing and baking them as I always do with asparagus. While I was running the oven, I thought I'd put some potatoes on the side. Then I thought of the red pepper in the fridge. This dish came out last. At first, I thought that I would make it a side dish along with meat but then I realised that it would be a very satisfying meal after removing it from the oven. I skipped the meat and served it as a main course. I made a simple sauce with yogurt, tahini and garlic on the side. We dipped the vegetables into the sauce. In fact, it was something between a snack and a main dish.

If I cooked green beans in the pot, I would probably cook rice along with it. Unfortunately, less is not enough when making pilav. You always overeat. This dish made a lighter, more summery meal, even with potatoes in it.

The cooking time of the potatoes is sufficient for the green beans. But of course, since it is baked in the oven, it does not melt when you press it between your two fingers. Since it is crusted on the outside, it has a palpable consistency on the tooth, even if it is soft on the inside. This is what it should be because of the cooking method. Cooking more will not change the situation. On the contrary, if you want them to be crispy, in stead of baking them together with the potatoes you can add them into the pan when the potatoes are half baked.

You can also make the recipe in the airfryer instead of the oven.

You can serve the dish hot, warm or cold.

Enjoy the recipe...

Enjoy your meal...