Greek-Style Green Bean Casserole
Green beans and tomatoes provide fiber, while olive oil and oregano give this dish a Mediterranean flavor. The casserole is juicy, fragrant, and light.
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Servings: 4 (1 serving ≈ 241 gram)
Digestion time: 3 hour
Heat the olive oil (30 g) in a saucepan and lightly fry the finely chopped garlic (15 g).
Add the green beans (500 g) and chopped tomatoes (400 g). Bring to a boil, season with table salt (3 g), add oregano (2 g), and cook for 5 minutes.
Transfer the vegetables to a baking dish and bake at 190°C for 20–25 minutes, until the beans are tender.
Sprinkle the casserole with parsley (15 g) and serve hot.
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