If I were a dinosaur, I’d be an Omnivore. Although I eat meat, I appreciate dining with my Vegan friends and I love vegetables. Yes, to me a steak is a treat, but after eating a carrot, my body feels clean, light, and energized.
Now that the marathon is over, I’d like to eat lighter, healthier foods, so I decided to make a vegan meal. This dish was simple to make yet had lots of flavors and textures. Need a side dish? Make this vegan winner.
- 1 pound shallots, peeled and cut into ½" pieces
- 1 Tablespoon extra-virgin olive oil
- 3 Tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
- 1 pound green beans, ends trimmed
- Preheat oven to 400F.
- In a medium bowl, toss the shallots with the olive oil, vinegar, salt and pepper, until shallots are well coated with the oil. Pour onto a large piece of aluminum foil. Fold and seal the foil to create a pouch. Set on a baking sheet and bake for 1 hour, until tender, browned, and caramelized.
- While the shallots are cooking, bring a large pot of salted water to a boil over high heat. Add the beans and cook for 5-7 minutes, until al dente. Transfer to a colander to drain, and rinse under cold water. (Can also cook beans in a steamer). Place in a large bowl.
- When the shallots are cooked, remove from the oven, carefully open the foil, and add to the bowl of cooked green beans. Mix well. Season to taste w/ salt and pepper and serve.