Despite my general hatred of vegetables growing up, I have always had an odd love for the green bean. As far back as I can remember, I would sneak into our vegetable garden and snack on the raw beans, fresh from the stalk. My father was none the wiser and it inevetibly led him to think our plants never fruited.
That's what I thought at least, until I found him munching on them as well—it turns out he was just trying to cover his own bean-stealing butt.
When we did let enough collect in the garden to actually cook with, they would always end up lightly roasted, just enough to pull out some of their flavors but still leave them crispy. And while we were happy enough to eat them only sprinkled with salt and pepper, pairing them with other ingredients created wonderfully fresh, flavorful dishes. This is one of my favorites.
Feta & Basil roasted green beans
- 1 pound green beans, stems removed
- Olive oil
- Salt and pepper, to taste
- 10 basil leaves
- 1/4 pound feta cheese, broken into small chunks
- 1 teaspoon lemon zest
- Preheat the oven to 425°F
- Spread the beans into one layer on a roasting pan. Drizzle olive oil over them and season with salt and pepper. Roast for 10 to 15 minutes until they soften a little and just begin to brown in places.
- Remove from the pan and add to a bowl. Chiffonade the basil. Add the basil, lemon zest, and feta cheese to the bowl and toss everything together. Adjust the seasoning if needed.