Gardeners are starting to harvest their fresh veggies from their gardens, so I will be trying some new recipes using my garden vegetables, too.
Green bean salad is a different but delicious way to fix these beans. This dill vinaigrette brings out the fresh-picked flavor of the beans.
Roasted Green Bean Salad
1 pound fresh green beans, (trimmed)
4 tablespoons olive oil, (divided)
1 teaspoon salt (divided)
2 tablespoons wine vinegar
2 tablespoons chopped dill weed
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon pepper
Preheat oven to 400 degrees. In a large bowl toss beans with 2 tablespoons oil and 1/2 teaspoon salt. Transfer onto an ungreased baking pan and roast 35-40 minutes or until beans are tender and lightly browned, stirring occasionally.
In a separate bowl whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Toss beans and vinaigrette, and serve.