Za'atar Roasted Green Beans from Our Community Table
I’d like to write about green beans. It’s a bit of a daunting choice since there are so many great recipes. In truth, green beans are great raw. You don’t even have to do anything to them. But, just about any method of preparation can yield amazing results.
If you have a garden and grow green beans, this recipe will prove to be another worthy way to prepare the bounty from your garden. If you do not grow your own produce, fresh and in season summer items abound in markets and stores. It’s always a good idea to take advantage of the opportunity to purchase fresh and locally grown fruits and vegetables while we can.
One of the ways that I determine if a recipe is great is the reaction I get from my children. Granted, my kids are old enough that they eat their vegetables quite nicely (for the most part). But if they give a vegetable recipe rave reviews then I know I found a keeper. Do you remember the Tunisian carrots recipe I shared a couple of years ago? Case in point. Even my kids who don’t particularly like carrots happily eat those. Win! By the way, if you want to try a recipe that Cristyne or I shared but you can’t find it, go to OurCommunityNewsletter.org and find the section “Our Community Table.”
The recipe below comes from Miriam Pascal’s cookbook Real Life Kosher Cooking. Some of you will remember Miriam from the demonstration she gave right here in South Bend during a challah bake a few years ago. She has some really great recipes! The flavor in this recipe comes from the za’atar. Za’atar is an herb, but it is sold together with other items as a spice blend used often in Israeli and other Mediterranean recipes. The spice blend contains za’atar, other herbs, sesame seeds, sumac, and various seasoning. A store that carries Israeli or Mediterranean spices will likely have it.
Deena Abraham
Community Contributor
ZA'ATAR ROASTED GREEN BEANS
Real Life Kosher Cooking
Miriam Pascal
1 lg. onion, sliced into half-moons
1 lb. green beans, ends trimmed
2 Tbsp. olive oil
1/2 tsp. red wine vinegar
1 tsp. kosher salt
1 tsp. garlic powder
2-4 tsp. za'atar, divided
INSTRUCTIONS
Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
Toss onion, green beans, oil, vinegar, salt, garlic powder, and two teaspoons of za'atar together on the parchment paper-lined baking sheet. Spread in a single layer. Roast for 40-45 minutes, stirring after 20 minutes.
Just before serving, sprinkle remaining two teaspoons of za'atar over the green beans, if a stronger za'atar flavor is preferred.
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