Green beans and tomatoes

Contributed by Preston Maring, MD

Green beans and tomatoes
Many people talk about the health related and obestiy problems based on our diets and are particularly concerned about today's children. There's hope. A patient of mine has children ages 20, 13, and 9. It's the nine year old girl that motivates the rest of the family. She bargains with her older brother to trade her meat to get his vegetables even though her Mom makes enough veggies for everyone. Here's a recipe I think would be a good one for the girl to make for the whole family based on what I found at my famers' market last Friday.

Servings: 4


  • Three big handfuls green beans, stem end broken off, and cut in half
  • 1 pint cherry tomatoes, halved
  • 2 Tablespoons olive oil
  • 4-5 cloves garlic, coarsely minced
  • 1 teaspoon dried oregano
  • 2 ounces parmesan cheese, grated
  • Salt and freshly ground pepper to taste


Preheat oven to 325 degrees. Steam the green beans for about 3 minutes ia a saucepan on the stove. Heat the olive oil in a medium skillet and saute the garlic for a minute. Add the tomatoes, green beans, and oregano. Cook for another couple of minutes. Season with salt and pepper. Transfer the veggies to a small baking dish. Sprinkle with the grated parmesan cheese. Bake about 15 minutes. Serve hot.

Nutrition Information (per serving)

  • Calories: 172
  • Fat: 11 gm
  • Saturated fat: 3 gm
  • Trans fat: 0 gm
  • Cholesterol: 12 mg
  • Carbohydrate: 12 gm
  • Fiber: 5 gm
  • Sodium: 225 mg
  • Protein: 8 gm