Caprese Green Beans

We ate pizza late last night, so I “worked out” today.  That being said, I figured maybe a healthier dish was in order for this evening.  After my 3-minute jog and jumping jack, I was craving an Italian’ish marinated fish.  That, of course, must be paired with rice & veggies.  It seems to be almost a rule.

Given what I already had in my fridge, I thought that this would be a great and fun flavored side dish!  The only thing I would add in, if it was just me at dinner, would be torn FRESH basil (given the definition of ‘caprese’).  Unfortunately, my husband isn’t the biggest fan of uncooked basil and dried is just a no-no in this dish to me.  *I will be doing so once he’s on a rail road trip though! 😉 

The kids loved this and the colors are beautiful!!  

The Starting Lineup

  • 1lb fresh green beans, trimmed
  • 1 package of cherry tomatoes
  • 1 8oz container of mozzarella 
  • 3 cloves garlic, minced 
  • Sea salt & Pepper, to taste
  • Extra virgin olive oil
  • Fresh basil leaves, rough chopped (optional)



Trim and rinse your green beans.



Prepare a large pot of water to a boil, salt well.  Add in the green beans and cook for 2-3 minutes.  Drain and set aside.



In a large pan, heat 1 Tbsp of EVOO and the garlic to a medium heat.  Add in the cherry tomatoes, salt & pepper.

Cook, while stirring, about 2-3 minutes.  Reduce heat to low and simmer for 10-15 more minutes.  Remove from pan and set aside.

In the same pan that the tomatoes were cooked in, add in 1 Tbsp EVOO and heat to med-medhigh.  Place in the par-cooked green beans and cook for about 2 minutes, season with more salt & pepper.



Once the green beans are cooked till soft yet crisp, pour into a serving dish.  Add the garlic tomatoes and drippings to the green beans and top with the mozzarella.  Season with more salt & pepper. *garnish with chopped fresh basil.  Enjoy!!!



1 Comment

  1. Pingback: Caprese Green Beans | Railroad Wife

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