Roasted Green Bean Salad

This was a recipe from Taste of Home with a few changes to the preparation and ingredients. This is a great make-ahead dish anytime but especially festive looking for the holidays, and everyone seems to really like it.

1 pounds fresh green beans,  cut into 1/2" pieces
1/8 cup olive oil (garlic evoo is nice)

1 ½ T. white wine or lemon juice

1 ½ T. balsamic vinegar

1/4 t. salt

1/4 t. garlic powder

1/4 t. ground mustard

1/8 t. cracked pepper

½  red onion, coarsely chopped

2 C. cherry tomatoes, halved

1C.  crumbled feta cheese (Mediterranean spiced is nice)

Heat oven to 400*
Place beans on a baking tray heavily coated with olive oil. Slide beans around in the oil to coat. Sprinkle with some salt and pepper and roast for 8 minutes. Meanwhile make marinade, pour into a pretty serving bowl and add chopped red onions Turn beans with a spatula and roast another 10 minutes.

Marinade: In a small bowl, whisk the oil, wine or lemon juice, vinegar, salt, garlic powder, mustard and pepper. Add onions. Then add hot beans when they're done, stirring gently. If serving in a few hours add tomatoes and feta, then refrigerate. If making a day ahead, store prepped tomatoes in a separate bowl and add it to the salad with the feta an hour or two before serving.

This recipe doubles beautifully.
(photo from Taste of Home)