1/4 c. olive oil
4 med. onions, sliced
1 1/4 lb. green beans, 1 1/2 to 2 inch lengths
1 red or green pepper, cut into strips
1 1/2 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. pepper
1 clove garlic, split
1/2 c. bread crumbs
1 tbsp. chopped parsley
3 sm. tomatoes, cut into wedges

Heat 3 tablespoons of oil in large skillet; saute onions until soft, 5 minutes. Add green beans, pepper strips, salt, oregano, thyme and pepper. Cook, covered and stirring often, until beans are crisply tender, about 10 minutes. Spoon into 2-quart heatproof casserole.

Heat remaining oil in same skillet; add garlic and saute until brown. Remove garlic and discard. Add bread crumbs and parsley to skillet; toss. Arrange tomatoes over beans; sprinkle with bread crumb mixture. Broil 6 inches from heat until crumbs are brown, about 5 minutes. Serve hot.