Recipe - Roasted Green Beans

1 pound Green beans; washed and
stemmed
1 Red onion; cut in half and
cut or sliced up into semicircles
Roasted red bell peppers
(roast your own; or use
jarred); cut or sliced up into strips
Balsamic vinegar
Salt and papper; or other
seasonings (I used a bit of
garlic powder; thyme and
sage)

Date: Tue, 13 Feb 1996 08:45:07 +0000

From: "Asha Dornfest" asha@hopf.dnai.com
I just made something last night that would fit the bill, although it fits
more in the "side dish" category than "entree". I think that it would
taste lovely the next day, although the green of the beans might fade.
Alternatively, you can do all of the roasting on Friday, and add the
vinegar at the last minute.

Spread green beans and onions in a Pammed baking dish. Place in a 400
degree oven and roast approx 20 minutes, or till beans are as tender as you
like. Shake the pan a few times while roasting, and add a few teaspoons of
water or stock if they appear to be getting too dry.

When ready, empty into a bowl, add roasted peppers and a few splashes of
balsamic vinegar. Stirr well. Season to taste, and chill (can also be
served warm).

Also, there is a book called "Jewish Vegetarian Cooking" by Rose Friedman
that recreates many of the Eastern European classics (like stuffed cabbage
~ a good entree idea, kugels, etc.) It uses eggs and cheese, but may be a
good option for you. It's the official cookbook of the International Jewish
Vegetarian Society. You should be able to find it in a wellstocked
bookstore. If not, let me know, and I'd be happy to send you a copy.

FATFREE DIGEST V96 #47

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.