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Curtis Stone’s Green Bean and Cherry Tomato Gratin

In Issue:

A plate of Curtis Stone's Green Bean and Tomato Gratin next to silverware.

(Photo by Ray Kachatorian)

Curtis Stone’s Green Bean and Cherry Tomato Gratin is a delicious way to add vegetables to your diet. 

Green Bean and Cherry Tomato Gratin

(Makes 8 servings)

  • ½ cup macadamia nuts
  • ½ cup panko bread crumbs
  • 3 tablespoons olive oil
  • 1 ½ lbs. green beans, ends trimmed and cut diagonally in half
  • 3 medium shallots, thinly sliced (¾ cup)
  • 2 tablespoons drained capers
  • 1 ½ teaspoons finely grated lemon zest
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 pound cherry tomatoes, halved

Directions

  1. Preheat oven to 400°
  2. In food processor, pulse nuts for 10 seconds, or until they resemble fine crumbs. In medium bowl, mix nuts, panko, and 2 tablespoons olive oil. Spread mixture on small baking sheet and toast in oven, stirring occasionally, for 4 minutes, or until golden. Set aside.
  3. Meanwhile, bring large saucepan of water to boil over high heat. Add beans and cook 4 minutes, or until bright green and just tender. Drain and transfer beans to large bowl of ice water to cool completely, then drain well, pat dry, and transfer to large bowl.
  4. Heat medium saucepan over medium-low heat. Add remaining 1 tablespoon olive oil, then add shallots and sauté 2 minutes or until tender and pale golden. Add capers and lemon zest and cook 2 minutes, or until fragrant. Stir in extra-virgin olive oil and lemon juice and then add cherry tomatoes.
  5. Add tomato mixture to green beans. Season to taste with salt and pepper, and gently toss to mix. Transfer mixture to 9-inch baking dish. Sprinkle breadcrumb mixture over top.
  6. Bake gratin for about 12 minutes, or until heated through. Serve.

Make-Ahead: Recipe can be prepared through step 3 up to 1 day ahead. Cover separately and refrigerate, then proceed with step 4 when ready to assemble and bake gratin. 

Nutrition Facts

Per serving

Calories: 251

Total Fat: 21 g

Saturated Fat: 3 g

Sodium: 92 mg

Carbohydrate: 15 g

Fiber: 4 g

Protein: 3.7 g

Diabetic Exchanges: ¼ starch, 2 vegetables, 4 fat

Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC; Photo by Ray Kachatorian.

 

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