Sweet summer veggies
One of the things I love about summer - and there are many -is that I can get fresh, locally grown green beans well into September, even early October.
Yes, you can get fresh green beans year-round at many supermarkets, but nothing compares to the fresh-from-the-vine veggies of summer. They're sweeter, snappier, with just better flavor.
Below is a recipe for roasted green beans. Most people steam, microwave or stir-fry the pods, but roasting brings out the sweetness and caramelizes it on the surface, making them extra delicious.
Roasted green beans with gremolata
Makes 6 servings
Gremolata is a garnish of parsley, lemon and garlic that jazzes up just about anything.
3/4 pound fresh green beans, trimmed
2 tablespoons olive oil
salt and pepper
1/4 cup Italian parsley leaves
1 large garlic cloves
1 strip (about 2 inches long) lemon peel (yellow part only)
Preheat oven to 425 degrees. Place beans in a large bowl. Add olive oil. Toss to coat. Season with salt and pepper.
Spread beans in an even layer on a baking sheet. Roast until tender and starting to brown, about 10 to 15 minutes.
Meanwhile, place the parsley, garlic and lemon peel on a cutting board. Using a chef's knife, chop all the ingredients together. Transfer beans to a platter. Sprinkle with gremolata.
- 63 calories
- 1 g. protein
- 5 g. carbohydrates
- 2 g. fiber
- 5 g. fat (1 g saturated)
- 0 cholesterol
- 134 mg. sodium
Robin Davis is food editor of The Columbus Dispatch. She oversees the Food section, published each Wednesday, which features recipes, question-and-answer columns and reviews of cookbooks, wines and local eateries.