Yield: 4 servings
Ingredients:
- 2 medium red sweet bell peppers or small jar of red peppers (drained)*
- 1/2 lb. fresh, frozen or canned green beans (about 3 1/2 cups)
- 1/2 Tbsp. olive oil
- 1/2 tsp. salt
- 1 Tbsp. balsamic vinegar
- ground black pepper, to taste
Instructions:
- Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn the peppers often to char or blacken most of the skin, but do not allow them to scorch or burn on the inside.
- When soft and well blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using a paper bag, wrap the entire bag in a heavy old towel. This will help maintain the inner heat to continue to soften the peppers. Allow the peppers to cool to a warm, easy-to-handle temperature.
- Using a knife, scrape the pepper skin from the flesh, and then remove the stem, inner veins, and seeds.
- Cut the roasted pepper into short strips and set aside.
- If using frozen or canned green beans, heat or cook as directed, and then drain and proceed to number 7.
- If using fresh green beans: Wash and stem green beans. Place a steaming rack in a 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. Remove immediately and place in serving bowl.
- Toss green beans with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.
Nutrition Information: 54 calories, 1.9 grams total fat, 8 grams carbohydrate, 1 gram protein, 3 grams fiber, 358 milligrams sodium, 0 milligrams cholesterol
Courtesy of the Produce for Better Health website. For more recipes, visit www.fruitsandveggiesmorematters.org/