Broccoli Green Bean Salad with Basil Oil

Ok, so I know summer is basically over, but this one can be served pretty much year round since you can usually find fresh basil at the grocery store even after your herb garden is long gone.

I blanched about a half pound of green beans for about 3 minutes and roasted a head of broccoli with olive oil and salt for about 10-12 minutes (just past bright green, not yet soggy). I threw the green beans in with the broccoli for the last 3 minutes, mostly to warm them up since I'd blanched them earlier. I tossed the veggies in a bowl with some grape tomatoes for a fresh and colorful addition.

Then I picked a handful of basil (about 1/2 cup, packed) and put it in the food processor with some olive oil (about 1/4 cup) and salt and pepper, and viola- basil oil. It was pretty and delicious!