Disclaimer: I do not share recipes very often because my cooking is fairly random ingredient-wise. I look at what I have in my fridge and cupboard and pantry and on the counter, and I make something. Therefore, all measurements are approximate and all ingredients are substitutable.
Cut approximately 1/2lb fingerling or new potatoes into bite-sized chunks and place in a cast iron skillet or other roasting pan. Add a small cut-up summer squash or zucchini, plus a cut-up sweet pepper or two if they’re smaller. Add a small hot pepper too, if you like a little heat. Also throw in a little diced-up onion (1/2 a small one should suffice).
Toss these with garlic olive oil* (or olive oil and garlic powder), plus salt, pepper, and some crushed oregano. Roast at 350 degrees until the potatoes are tender, but not mushy–about 20 minutes to 1/2 hour.
While the veggies are roasting, snap about 1/2lb. beans (I used the yellow flat variety called “Marvel of Venice”) into a small frying pan with a lid. Add just a little water to the bottom of the pan, clap the lid on, and turn heat to high. When water boils, turn off heat if you have an electric stove–let boil for about a minute longer if gas. Don’t take the lid off–let the steam cook them ’til they are tender-crisp.
Are you stirring your potatoes? You should–to keep them from sticking to the pan. If and when they’re done, take them out of the oven and let them cool a bit.
Drain your beans and dump them into a bowl. Season with salt and pepper, more garlic olive oil (or just plain olive oil–it’s all good), and some balsamic vinegar, plus a little drizzling of honey. While the cooked veggies are cooling, slice up a couple small fresh tomatoes and a couple little sprigs of basil.
Now dump the tomatoes and basil into the bowl with the beans. Scrape the slightly cooled roasted veggie mix in there too. Mix well, and add more balsamic, salt, and pepper to taste. You can serve this warm or cool. My vote is warm, but it’s going to be easier for me to get it out to the river in the cooler.
*The garlic olive oil is simply half an elephant garlic clove steeped in a jar of oil in my fridge, but you can buy garlic-infused oil if you like.