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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This combo is my new favorite. It feels like a step up from weekday green beans — and all I can say is that it’s a good thing I made two trays because one was fully gone before Shabbos!
1 (8-oz./225-g.) package fresh snap peas
1 (12-oz./340-g.) package fresh string beans
1 bunch asparagus (see note)
4–5 radishes, thinly sliced (optional)
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 tablespoons Gefen Olive Oil
1 tablespoon rice vinegar
1 teaspoon kosher salt
cracked Gefen Black Pepper
1 tablespoon Ta’amti Harissa or homemade (see tip)
zest of 2 lemons, divided
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Slice snap peas, string beans, and asparagus on a diagonal (see note). Spread out all vegetables onto two baking sheets.
To prepare dressing, combine all dressing ingredients except for the zest of one lemon. Drizzle dressing over both baking sheets.
Roast for 10 minutes. Just before serving, garnish with remaining zest.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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