Shopping List

• 24 oz. bag petite potatoes washed but not peeled
• 3 T. olive oil, divided
• 1/2 lb. fresh green beans, whole, ends trimmed, cut in half
• 1 small purple onion, cut into 1/2 inch pieces
• 1 pint grape tomatoes, halved
• 1 tbsp kosher salt, divided
• 1/8 tbsp black pepper

Basil pesto dressing:

• 2 cloves garlic
• 1/4 cup fresh basil leaves, firmly packed
• 6 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1/2 tbsp. salt
• Black pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Cut potatoes in bite-size chunks; place on shallow baking sheet; toss with 2 tbsp olive oil, 1/2 tbsp kosher salt
  and 1/8 tbsp black pepper.
• Roast potatoes 20 minutes turn gently.
• Add green beans, onion, 1 tbsp olive oil, 1/2 tbsp kosher salt to baking
  sheet with the potatoes and toss together.
• Roast 20 minutes, turning vegetables at 10 minutes.
• While salad is roasting, make basil pesto dressing.
• Place garlic in a food processor, add remaining dressing ingredients and process until smooth. Set aside.
• Remove baking sheet from oven, cool slightly then transfer vegetables to a large bowl.
• Top with grape tomatoes, pour basil pesto dressing over salad and toss gently.
• Taste & adjust salt and pepper if necessary.
• Serve at room temperature.

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