I'm serving roasted green, red and yellow-orange tomatoes over a mixture of colorful beans ... green split peas and red and yellow lentils. For Nick and I, these beans scream comfort food! You don't have to be wedded to my colorful medley, (especially given lentils lose a lot of their color during cooking) use whatever you desire or what you have on hand.
I bought some assorted olives from the olive bar and some of my favorite Feta cheese (Valbresso) to go with our meal. I'm planning to grill some slices of ciabatta bread in olive oil to have for added texture and deliciousness. A simple, nutritious meal ... a perfect way to end the day.
Tidbits for perfection: Plan accordingly; the tomatoes need to cook for one hour. Cook the beans while the tomatoes are baking.
Roasted Tomatoes
4 medium tomatoes, variety of colors or whatever you have on hand) cored and cut in half width wise
1-2 tablespoons olive oil
Kosher salt and to taste
Preheat oven to 400°. Season tomatoes with olive oil and salt. Bake for one hour.
Lentils/Split Peas
1 teaspoon salt
1 cup (a combination of) red and yellow lentils and split peas, rinsed
In a large pot, bring 4 cups of water to a boil, add salt and lentils, cover and cook for 30-40 minutes or until lentils are tender. Divide lentils evenly among 4 serving bowls, top with 2 tomato halves. Serve olives, Feta cheese and ciabatta slices buffet style.
