Green Beans and Roasted Peppers Recipe
Summary
Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Green beans | 1 pound | |
| Red bell peppers | 2 Large | |
| Olive oil | 2/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Dill | 3 Tablespoon, chopped | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon |
Directions
MAKING
1) In a large saucepan, pour in water and bring it to a boil over high heat.
2) Place the beans and let the water return to a boil. Cook the beans over moderate heat until the beans are crisp-tender, about 5 minutes.
3) In a colander, drain the beans and refresh under cold running water for 1 minute. Drain well and place in a medium bowl.
4) In an open flame, roast the peppers. Alternately, broil 4 inches from the heat, turning with tongs as the skin blisters and blackens, for about 5 minutes or until charred all over.
5) Let the peppers cool for 1 minute and place these in a plastic bag to sweat for 10 minutes.
6) Peel out the charred skin and rinse briefly under cold running water; pat dry.
7) Slice the pepper in 1/8-inch strips about 2 1/2 inches long, by discarding the stems, seeds and ribs. Add the pepper strips to the bowl of beans.
8) In a small bowl, whisk the oil, lemon juice, dill, salt, pepper and sugar until blended.
9) Pour the dressing over the vegetables and toss to coat well.
SERVING
10) Let the salad marinate at room temperature for at least 1 and up to 6 hours, before you serve.
1) In a large saucepan, pour in water and bring it to a boil over high heat.
2) Place the beans and let the water return to a boil. Cook the beans over moderate heat until the beans are crisp-tender, about 5 minutes.
3) In a colander, drain the beans and refresh under cold running water for 1 minute. Drain well and place in a medium bowl.
4) In an open flame, roast the peppers. Alternately, broil 4 inches from the heat, turning with tongs as the skin blisters and blackens, for about 5 minutes or until charred all over.
5) Let the peppers cool for 1 minute and place these in a plastic bag to sweat for 10 minutes.
6) Peel out the charred skin and rinse briefly under cold running water; pat dry.
7) Slice the pepper in 1/8-inch strips about 2 1/2 inches long, by discarding the stems, seeds and ribs. Add the pepper strips to the bowl of beans.
8) In a small bowl, whisk the oil, lemon juice, dill, salt, pepper and sugar until blended.
9) Pour the dressing over the vegetables and toss to coat well.
SERVING
10) Let the salad marinate at room temperature for at least 1 and up to 6 hours, before you serve.
Chef
