Julie Bove wrote:
> "W. Baker" > wrote in message
> ...
>> Julie Bove > wrote:
>>> Does anyone have a recipe? It can't include dairy, bacon, thyme,
>>> basil, or tarragon. I can use olive oil or if necessary, Nucoa
>>> margarine. For my family the plainer the better. I had some in a
>>> restaurant that I loved but they were loaded with black pepper. I
>>> can maybe sneak a little pepper by on them but they do love the
>>> plain, bland foods. *sigh*
>>
>> Not a recipe, but take whole, fresh string beans adn snip off the
>> stem endput in a roasting pan, oiled with olive ile and roll the
>> beans around in it. Add the seasonings of your choice, salt,
>> pepper, garlic are particularly good. roast in the oven , turning
>> them at oeast once until they are done, they may look a bit wrinkled
>> or brown, but done cook them to death or burn them. try about a 375
>> oven temp. If you like when done pour a litttle balsamic vinegar on
>> them, or serve that on the side for your bland lovers.
>>
>> Wendy
>
> Thanks!

I would recommend lining a shallow pan with aluminum foil, set the oven to
475 or 500F, and putting the lined pan in the oven to preheat. Meanwhile,
prepare the beans as Wendy suggests, but toss them with the olive oil, salt
(preferable coarse salt like sea salt or kosher), and pepper/garlic in a
bowl or serving dish. When the oven and pan are hot, quickly spread the
beans on the preheated pan and roast. You'll hear them sizzle as soon as
they hit the pan. If you have too many beans to form a single layer, use two
roasting pans.

You can do the same thing with sliced red peppers, thickly sliced onions,
halved brussels sprouts, or any othe vegetable you want to roast. Preheating
the roasting pan works MUCH better. I just picked up that tip in the last
year.