Ingredients:
1 bunch of basil
1/2 bunch of mint
1 lb green beans, ends trimmed
1 bunch of scallions (including 1/2” of green tops")
1/2 cup Spicy Fish Sauce Dressing (recipe below)
Kosher salt and ground black pepper
Extra-virgin olive oil
1 pint cherry tomatoes, halved

Directions:
1. Heat a dry cast iron pan to medium. Once hot, grill the beans and scallions (unoiled). Grill until they are charred, caramelized, and tender. Do this in batches if necessary, or do them all at once on a charcoal grill.

2. Take the vegetables out of the pan and cut the scallions into shorter lengths. Toss the vegetables in a bowl with the Spicy Fish Sauce Dressing. Taste, and season with salt and pepper.

3. Drizzle some olive oil and fold in the tomatoes and herbs.

4. Taste and adjust the seasoning with olive oil, fish sauce dressing, salt, and pepper.

5. Serve at room temperature, or a little warmer.

Spicey Fish Sauce Dressing
Ingredients:
1/2 cup seeded, deribbed, and minced hot peppers (I use hot wax and jalapeño)
4 large garlic cloves, minced
1/2 cup of fish sauce
1/4 cup of water
1/4 cup white wine vinegar
2 tablespoons of sugar

Directions:
1. Stir everything together until the sugar dissolves. Taste and adjust to the sweet-salt-sour-hot intensity you prefer. The sauce will continue to get spicier, so making a day ahead is helpful with seasoning. But it will keep for a month or two in the fridge, and is delicious on all sort of roasted veggies!