There aren't many vegetables I don't like, although there are some that I feel need to be dressed up before presenting at a meal.
Cauliflower is one, green beans is another. No offence meant to green bean or cauliflower lovers!
But the great news is that it's so easy these days to do just that. Even just roasting these veggies in olive oil, salt and pepper is so easy and transforms the taste.
But I found a recipe that sounded just right, although it added a few more steps to the roasting process. This is a recipe for guests, I decided. And, of course, I played around with it, because that's what we do. I'm not sure where it originated but my guess might be online at Bon Appetit, one of my favorite sources.
I've switched out the green beans for French beans-- love the shape and size. The choice of onion was new, too, as were the mushrooms and cheese. I'm thinking this would work great for cauliflower, too!
What you need: (to serve four)
1 1/2 lbs. French beans
6 shallots, sliced into rings
8 oz. mushrooms
8 tbsp. extra-virgin olive oil
freshly ground black pepper
1 c. Panko
1/2 tsp. each freshly chopped rosemary, bay, sage, and tarragon
1/2 c. grated Asiago cheese
1 lemon, zest and juice
What to do:
Preheat over to 425 F. Place French beans, mushrooms and onions in a large bowl and toss them with 3 tbsp. olive oil. Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 30 to 35 min.
Heat the remaining 2 tbsp. olive oil in medium skillet over medium heat. Add Panko and herbs, stirring constantly until golden brown, about 3 min. Remove from heat and stir in Asiago and lemon zest.
Squeeze some lemon juice over the roasted vegetables and top with the Panko mixture.
Book 2 in the Dinner Club Mysteries, ROUX THE DAY, is coming on March 7th!
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Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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