- 2 medium red sweet bell peppers or small jar of red peppers (drained)*
- 1/2 lb. fresh green beans (to yield 3 1/2 cups) or canned or frozen equivalent*
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
- ground black pepper, to taste
Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn peppers often to char or blacken most of the skin. The peppers will cook inside during this time. Do not allow them to scorch or burn on the inside. Turning often will help. When soft and well-blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using paper bag, wrap entire bag in heavy old towel. This will help maintain inner heat to continue to soften peppers. Allow peppers to cool to warm, easy-to-handle temperature.
Remove one pepper at a time and, on cutting surface, using back of knife, scrape pepper skin from flesh. Remove all skin and the stem end. Split open pepper and remove all soft inner veins and seeds. Cut roasted pepper into short strips and set aside. Proceed with remaining pepper. (This process may be done up to one day ahead, and roasted pepper strips chilled, ready for use.)
Meanwhile, wash and stem green beans. Place steaming rack in medium-sized saucepan and place beans onto rack. Be certain there is at least 1 inch of water in bottom of pan. Cover and bring to full, rolling boil over MEDIUM-HIGH heat. Steam about 3 to 4 minutes or until tender and still bright green. (Steaming time will vary depending on size, freshness, and amount of beans being steamed.) Remove immediately and place in serving bowl.
Toss with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.
*Quick Tip: Use canned or frozen beans, heat or cook as directed, and then drain and toss with jarred roasted pepper strips.
The contrast of color and flavor in this vegetable combination truly makes this dish great for family and guests alike!
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