Ingredients
1/4 cup extra virgin olive oil, divided
6 garlic cloves, minced, divided
3 large shallots, finely chopped, divided
1 pint grape tomatoes, halved, divided
6 teaspoons sugar, divided
6 teaspoons balsamic vinegar, divided
1 teaspoon dried marjoram, divided
1 teaspoon dried basil, divided
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2. Heat half the oil in a large nonstick skillet over medium-high heat. Add half the garlic and half the shallots; cook 2 minutes. Add half the tomatoes and 3 teaspoons sugar; cook 2 minutes or until just beginning to wilt. Stir in half the green beans, balsamic vinegar, marjoram and basil; cook 2 minutes or until heated through. Transfer to a bowl and keep warm. Repeat with remaining ingredients. Sprinkle with salt and pepper. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006
Per serving: 90 calories, 5g fat, 3g prot., 12g carbs., 4g fiber, 300mg sodium.
