Do you ever wish you could see your future? I'm the kind of person that will occasionally jump to the end of a book and read the last chapter because I can't take the suspense.
My life hasn't turned out the way I expected so far, and for the most part that been okay. I'm happy, and my life is satisfying. I would like to know what the future will bring. I would like to know where I'll live, what I'll be doing, and if I'll be happy. I don't like uncertainty.
With that weird introduction, let me know talk about these beans. This was a good salad. I made way to much vinaigrette, but I've made bigger mistakes. The green beans were still a little crisp, which is exactly how I like them.
The ingredients for this dish are 8 ounces of portobello mushrooms, 10 ounces cherry tomatoes, 2 pounds green beans, 2-3 tablespoons extra virgin olive oil, 1/4 cup extra virgin olive oil, 1/8 cup balsamic vinegar, 1/8 rice vinegar, 1/8 lemon juice, 2/3 garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, salt and pepper.
I rinsed the green beans and tomatoes. I chopped off the ends of the green beans and cup them into two pieces.
I drizzled olive oil on the vegetables and then sprinkled on salt and pepper. I baked the vegetables for 25 minutes at 350 degrees.
To make the vinaigrette I added the olive oil, vinegars, salt, dried herbs, red chile pepper flakes, and garlic into a jar with tight lid.
I shook the jar until everything was combined.
I poured the vinaigrette over the baked vegetables.
As I mentioned, I made way too much vinaigrette. The vegetables were swimming in the dressing. It was still fresh and delightful though. I liked how the cherries burst open and softened in the oven.
It was light, fresh, and bright. It's a perfect side dish for spring.