Use the freshest vegetables you can find. This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style.
- 5 cups (1-inch) cut green beans (about 1 pound)
- Cooking spray
- 3 cups thinly sliced onion
- 6 garlic cloves, minced
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 cups cherry tomatoes, halved
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 400°. Cook beans in boiling water 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients (onion through pepper); saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7-inch baking dish coated with cooking spray. Top with onion mixture. Arrange tomatoes on top of onion mixture, and sprinkle with cheese. Bake at 400° for 35 minutes or until the cheese is lightly browned.