Roasted edamame salad
From Alton Brown, Good Eats. I might add peppers, broccoli, mushrooms or other delicious vegetables to this next time I make it, and I might also use lemon juice instead of vinegar. The original recipe called for red wine vinegar, but I used rice wine to go with the tuna better. I also might add cucumber with the tomato at the end.
1 package frozen edamame, shelled (I got about a cup and a half)
1/2 c corn (I used frozen, I am sure fresh would be better)
3/4 c chopped green beans (I used frozen)
5 or so cloves garlic, quartered
3 bunches scallions, chopped
1 T olive oil
salt and pepper
1-2 tomatoes, chopped
1/4 c basil, chopped
1 1/2 T rice wine vinegar
Preheat oven to 400 degrees. Spread edamame, corn, green beans, garlic and scallions in a large baking pan. Drizzle with olive oil, then sprinkle liberally with salt and pepper (maybe toss in a few chili flakes?). Roast in the oven for about 15 minutes, stirring once or twice, until the veggies are starting to brown a bit (not too much!). Let cool, then toss with the tomatoes, basil and vinegar. Taste for salt, then serve or chill and serve cold.