- 2# haricot verts - thin French green beans
- 10 garlic cloves
Drizzle with extra virgin olive oil
Coarsely grind a generous amount of fresh pepper over the veggies
Roast at 400 until blistered
(about 12-15 minutes)
- 1 clove minced garlic
- 1 coarsely chopped tomato
- 2 tablespoons sliced basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt & pepper – to taste
This salad can be served warm or cold.
Serves beautifully in a very shallow bowl.
When preparing the dressing, make sure everything goes into the processor already prepped (chop the garlic, tomatoes, basil). If you skip this step you will end up with a very liquidy dressing instead of the intended chunky one.
You can make this with regular green beans (if you must) but it is so much nicer with the tiny French beans. If you are using regular green beans, figure on 20 minutes for roasting time. Either way, keep an eye on them.