Ingredients

1 pound green beans, trimmed

2 tablespoons extra virgin

olive oil, divided

1 teaspoon sea salt, divided

Freshly ground black pepper

1 large red pepper, cored and seeded

1 Vidalia or other sweet onion, peeled

1/2 cup walnuts

2 to 3 ounces American blue cheese, preferably Rogue River smoked

2 tablespoons chopped chives

Preparation

  1. Wash the green beans and dry well. Place in a large bowl and add 1 tablespoon of the olive oil and half of the salt. Season with pepper to taste. Toss to coat well. Spread on a rimmed baking sheet.

  2. Cut the red pepper and onion into slices about the same thickness as the green beans. Place in a bowl and add the remaining oil and salt and season with pepper. Toss to coat well. Spread on a second rimmed baking sheet.

  3. Heat the oven to 475 degrees. As it heats, toast the walnuts in a small baking dish, 5 to 10 minutes; watch carefully to be sure they don’t burn. Cool, then coarsely chop.

  4. Roast the vegetables until they’re soft and starting to caramelize, 15 to 30 minutes, stirring and turning every 5 minutes to cook evenly without burning.

  5. Transfer to a shallow serving dish. Sprinkle with the walnuts. Crumble the blue cheese over and sprinkle with the chives. Serve warm or at room temperature.

Each of 8 servings: 188 calories; 6 grams protein; 11 grams carbohydrates; 4 grams fiber; 15 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 551 mg. sodium.