Roasted Cherry Tomatoes

• Preheat oven to 400 degrees.
• Thoroughly rinse cherry tomatoes and pat dry with paper towels.
• Slice cherry tomatoes in half.
• Place on an ungreased/rimmed baking sheet. If desired, use parchment paper for easy clean up.
• Drizzle with olive oil. Sprinkle with salt, coarse ground black pepper and dried oregano. Toss until evenly coated on both sides. Spread out in a single layer. .
• Roast in preheated hot until slightly charred. This will take 15 to 20 minutes. Oven temperatures vary. May take more or less time. Please note dark charring will cause cherry tomatoes to shrink dramatically.
• Transfer Roasted Cherry Tomatoes to a serving dish. Cover with foil or secure with a tight lid until green beans are through roasting. Leave oven on for green beans.
• ROASTED GREEN BEANS

  Reduce preheated oven to 375 degrees.
• Thoroughly rinse green beans in warm water. Pat dry with paper towels.
• Arrange on an ungreased/trimmed baking sheet. Since green beans should not touch, use one very large or two large baking sheets.
• Drizzle with olive oil. Sprinkle with salt and coarse ground black pepper. Toss until evenly coated on both sides. Spread out in a single layer.
• Roast in preheated 375 degree oven for 20 to 25 minutes or until desired tenderness. Green beans will char and shrivel after about 15 minutes. Oven temps vary. May take more or less time.
• Transfer to platter. Serve with Roasted Tomatoes or serve separately.
• Sprinkle individual servings with shaved or grated Parmesan cheese (optional).