Tuesday, July 12, 2011

Roasted Eggplant Pesto and Roasted String Beans

If you are growing basil in your garden, you are probably looking for sure fire recipes to use it in. Well, folks, this one from Susan over at Fat Free Vegan is certified outstanding!
Eat it as a dip or over some whole wheat pasta. You can't go wrong either way.
And in honor of my sister-in-law Lori's birthday, which is tomorrow, I present to you this: the Roasted Green Been. It's one of her favorites, I found out on my recent trip to New Jersey, and I had never made them before. They are quite good, although I couldn't ever give up my beloved Roasted Brussels Sprouts.

If you are participating in a CSA, you might be in need of something easy to do with string beans. Lord knows I received my share of string beans two summers ago!
 
Roasted String Beans

Preheat oven to 400°F. Wash, dry well, and trim green beans. Put green beans on a cookie sheet or jelly roll pan. Spray lightly with cooking spray. Sprinkle with salt and pepper to taste. Mrs. Dash may be substituted for salt and pepper as desired. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.

Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled. Serve hot or at room temperature.

4 comments:

JL goes Vegan said...

Gorgeous, gorgeous food, Wendy!

Laura @ Sprint 2 the Table said...

I've never tried roasting beans - great idea!

AdventuresInClay said...

Love the roasted beans idea, looking forward to the harvest now ;)

katshealthcorner said...

This sounds delicious! :D

 
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