Tina Cornett / styling Buffy Hargett / food styling James Schend
With markets and roadside stands piled high with colorful vegetables, there's no better time to discover new ways to serve them. These change-of-pace dishes–Green Beans With Blue Cheese and an oven-fried medley with dipping sauce–are definitely worth a try. For quick and even cooking, cut all vegetables in a recipe about the same size.
This article is from the July 2005 issue of Southern Living.
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