5 cups (1 inch) cut green beans (about 1 pound)
Cooking Spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated  Parmesan cheese, vegan

Preheat oven to 400┬░F.

Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.

Serves 6

Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.

1 1/4 cups olive oil
2 to 4 tablespoons vinegar (or lemon juice)
1 tablespoon dried onion flakes
2 teaspoons dried parsley
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon soy sauce (wheat-free)
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 teaspoon dulse flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 scallion, chopped
cayenne pepper to taste, optional

Mix all of the ingredients together in a pint sized jar with a lid. Shake well.
Refrigerate for at least 2 hours.