When in doubt with how to proceed with any vegetable that needs to be used up I always err on the side of roasting. Almost any kind of vegetable (or fruit!) will taste delicious if given some time to mellow out in a hot oven, but there are times where you just feel like you need to do something different with said roasted vegetables. I often will roast extra of whatever I’m in the mood for so that I can add them to lunch salads for the week, or blitz together with some chicken stock and a squeeze of lemon for a quick yet full-bodied soup. Roasted green beans are sweet and nutty tasting, all they need is about 20 minutes in the oven with a light drizzle of olive oil and salt and pepper. I’ve used very thin French green beans in this instance, but regular more hardy green beans work just as well (adjust cooking times as needed.) The contrast of the blushing red tomatoes and the green of everything else is beautiful and very low effort although it looks as if it would warrant more time to assemble. I like this Roasted Green Bean Salad by itself or with some good salty feta sprinkled on top. It keeps well for 3 days or so in the fridge, making it a lovely addition to a packed lunch.

roasted green bean salad:

1 lb. or 450 g of green beans, tipped and tailed

1 Tbsp. olive oil (for roasting)

Kosher salt and black pepper, for seasoning

1 cup of grape or cherry tomatoes, halved

2 cups of arugula

1 cup of chopped fresh herbs, I’ve used parsley, dill, cilantro, basil as a combination or alone with good results

Juice of 1 lemon

2 Tbsp. sherry vinegar

1/2 tsp. Dijon mustard

! clove of garlic, finely minced

1/4 cup of olive oil

1. Arrange the green beans on a baking sheet in a single layer and drizzle with 1 Tbsp. of olive oil before seasoning with salt and pepper. Roast at 375 degrees for approximately 20 minutes, stirring a few times throughout to ensure even roasting. Let them come to a warmish room temperature before making the salad.

2. Whisk together the lemon juice, sherry vinegar, mustard, and garlic before slowly adding the rest of the olive oil until the dressing is emulsified.

3. Combine the green beans, arugula, tomatoes, herbs, and salad dressing in a large bowl checking for seasoning and adjusting the salt and pepper as needed. Serve this salad at room temperature and store in the fridge for up to 3 days.

I like Aimee Mann the same way I like Elliott Smith, that is, they’re both musicians that I abandon for long periods of time and then come back to, rediscovering all of their music all over again. There’s been a lot of Lost in Space this past week, the perfect soundtrack for tinkering around in the kitchen on a rainy afternoon.

Aimee Mann – Guys Like Me