Vegan from The New Vegetarian Epicure, Anna Thomas
serves 6-8
2 lbs. thin, tender green beans 1 head garlic 3 Tbs. green olive oil salt and pepper to taste 2 large, ripe red tomatoes a little balsamic vinegar 2 Tbs. chopped fresh basil leaves
Wash and trim the green beans, and separate and peel the cloves of garlic. Reserve one small clove of garlic and toss the remaining garlic and the beans in a bowl with half the olive oil, salt to taste, and a few grinds of black pepper. Spread them evenly over 2 baking sheets and roast them in a 400( F oven for about 40 minutes. Stir and turn the beans at least once in the course of roasting them. The roasting time will vary with the size of the beans. They are done when they have a somewhat wrinkled and blistered look, with light-brown spots here and there. A marvelous toasty fragrance will alert you.
While the beans are roasting, peel the tomatoes and chop them, keeping all their juice. Mince the reserved clove of garlic. Combine the tomatoes, their juice, the garlic, the remaining olive oil, some balsamic vinegar, a little salt and pepper, and the chopped basil. Crush everything together a bit to blend the flavors. When the beans are ready, transfer them to a big, shallow bowl and pour the tomato dressing over them. Serve hot, warm, or at room temperature. - Updated: January 16, 2007
