Active Ashley's Kitchen

I don’t think I tried sundried tomatoes until a year or so ago and I absolutely love them.  The dressing on top of these roasted green beans also tastes great on salads.

Ingredients:

Sun-Dried Tomato Dressing–

½ cup oil packed sun-dried tomatoes with oil

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1 teaspoon honey

Roasted Green Bean Salad

1 cup cherry tomatoes

1 red onion sliced

1-2 pounds green beans (wax beans work too)

Salt, pepper, olive oil spray

Directions:

1. Preheat oven to 425 degrees. 
2. Bring a large pot of water to a boil with a little salt.
3. Toss the tomatoes and onion in a bowl with a little salt, pepper, and olive oil spray.
4. Spread the tomatoes and onions on a aluminum foil lined baking sheet and bake for 20 minutes.
5. Add the beans to the boiling water and cook for 3 minutes.  Drain and rinse with cold water.
6. Spread the green beans over the tomatoes and onions and bake for 5-10 more minutes.
7. Sun-Dried Tomato Dressing- Add the sun-dried tomatoes, red wine vinegar, balsamic vinegar, honey, and some salt and pepper to a food processor and pulse until smooth.
8. To serve drizzle the dressing over the roasted vegetables.
9. Save leftover dressing in an air-tight container and use as a dressing on salads.