Every once in a while, I cook something delicious but don’t get around to posting about it. As I was going through some photos from late summer, I stumbled across the photos of this simple but tasty side and knew it was worth putting up on here. My kitchen was overflowing with cherry tomatoes and basil from my garden, and green beans were dirt cheap at the farmers’ market, so I put this together when I was feeling a bit lazy. But the end result was amazing – roasting the veggies concentrates their natural sweetness, and combined with herbaceous basil leaves, this makes for a great side dish (and I know I don’t post enough recipes for sides on here). I seem to remember that I actually mixed the end result with crumbled goat cheese which added a great creamy and tangy element, but even in its healthier vegan version, as written here, this is a dish worth making (or at least bookmarking for next summer).
