1 pound green beans, trimmed
3 tomatoes, sliced
1/2 cup vegetable broth
1/2 cup crumbled feta
salt, pepper, minced garlic, oregano, lemon juice, and olive oil, to taste
In a clay pot or baking dish, layer green beans on bottom.
Layer tomatoes on top of beans and season with garlic, oregano, salt and pepper.
Pour broth over vegetables.
Top with feta and bake until vegetables are tender.
Top with lemon juice and olive oil before serving.