Roasted Green Bean Salad

May 12, 2018

From the New Vegetarian Epicure Cookbook, by Anna Thomas




2 pounds thin, tender green beans

1 head Garlic

3 Tablespoons green olive oil

Salt and Pepper to taste

2 large ripe, red tomatoes (or 1 15-oz can, undefined)

Splash of balsamic vinegar

2 Tablespoons chopped fresh basil (or one teaspoon dried basil)


Method: Wash and trim green beans and separate and peel garlic cloves. Reserve one small cloves of garlic and toss the remaining garlic and beans in a bowl with half of the olive oil. Salt to taste and add a few grinds of pepper. Spread them evenly over two baking sheets and roast them in a 400 degree oven for about 25 minutes. (The Cookbook says 40 minutes, but my green beans would have been ashes by then, so roast until some browning occurs, turning once during roasting.)


While the beans are roasting, peel the tomatoes and chop them, keeping them in their juice (or open the can.) mince the reserved cloves of garlic. Combine the tomatoes and their juices with the minced garlic, the remaining olive oil, a splash of balsamic vinegar, salt and pepper, and the chopped (or dried) basil. Crush everything together just a bit to add flavor. 


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. 

I served this salad with Tuscan white beans, (plain roasted green beans for picky eaters,) and two flavors of cheesy bread. 








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