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CookTeaser

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RECIPE

Serves 2

A CookTale

A roasted Salad? And was it good! Turned out to be a Salad as well as a Vegetable side dish. It’s a must try.

INGREDIENTS

Canola oil, for the baking sheet
2 TB of EVOO for the Vegetables
1/2 lb small Yukon Gold potatoes, peeled &sliced 1/4-inch thick
8 oz of young Green Beans, ends trimmed
1 medium Onion, preferably Vidalia, thinly sliced
Kosher Salt & Fresh Black Pepper
1 TB of Honey
Freshly squeezed juice of 1 Lemon (about 1/4 cup)
1/4 C of coarsely chopped flat-leaf Parsley
Fresh Basil coarsely torn by hand

METHOD

1. Brush a rimmed baking sheet generously with the canola oil & transfer it to the oven; preheat to 400 degrees.

2. Combine the Potatoes, Green Beans & Onion in a large bowl. Add the 2 TB of EVOO & season with Salt & Pepper to taste. Toss to coat the Vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the Vegetables are charred & browned.

3. While the roasted Vegetables are still warm, drizzle them with the Honey & Lemon juice, sprinkle with the Parsley & Basil & toss to coat. Taste, & add Salt and/or Pepper as needed.

4. Serve at room temperature.

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