tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
Additional fresh Italian parsley (optional)
Preheat oven to 400°F. Steam green beans 6 minutes; place in 13×9-inch dish. In small bowl, combine olive oil and garlic; drizzle 1 tablespoon olive oil mixture over beans. Season to taste with salt and pepper.
In large nonstick skillet, heat remaining olive oil mixture over medium heat until hot. Add shallots; cook and stir 2 minutes. Add tomatoes; cook 1 minute, turning halfway through cooking time.
Place tomatoes, cut side up, and shallots on top of beans. In small bowl, combine bread crumbs, 2 tablespoons parsley and thyme. Sprinkle over top of tomatoes and beans. Drizzle with oil remaining in skillet. Bake 15 to 20 minutes or until golden brown. Garnish with additional parsley, if desired.
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