It’s been so hot up here that raw salads are the only thing I want to eat, but I know it’s been foggy and cold in the Bay Area and roasting some summer veggies might help warm up your house.
Heat the oven to 400.
Trim 1/2 lb. green beans and cut into 2 inch pieces. Slice 1 lb. potatoes in quarters lengthwise. Toss the potatoes and beans separately with olive oil, salt and pepper. Arrange them in a single layer, on a separate baking sheets or pans and place in the oven.
Mince 2 cloves of garlic.
Dice 2-3 ripe tomatoes, then place in a bowl and sprinkle liberally with salt. Toss them a few times over 15 minutes. When they release their juices, add 1 T. olive oil.
Finely slice red onion to make 3 T. Marinate with 1 T. red wine vinegar for 10 minutes. Thinly slice cucumber or zucchini to make 1 C. and toss with the onions.
When the green beans begin to brown and shrivel slightly, add the garlic, stir to mix together, and cook for just another minute or two. Don’t let the garlic turn brown.
When the beans cool, toss them with the tomatoes and the onion.
Cook the potatoes until they are browned on at least one side, turning once or twice. Allow to cool, then toss with the other vegetables along with 1 T. whole grain mustard.