"Janet" > wrote in message
...
> 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.

Thanks! Sadly I won't be making them again. I like them but I was the only
one who like them. Apparently my family only seems to like canned
vegetables. But I tried.