Green and Yellow Wax Beans with Roasted Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Red and yellow bell peppers and green and yellow beans brighten this side dish. Toasted pine nuts offer a light crunch. Ingredients:
1 yellow bell pepper |
1 red bell pepper |
3/4 pound green beans, trimmed |
3/4 pound yellow wax beans, trimmed |
1 teaspoon olive oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons pine nuts, toasted |
2 teaspoons grated lemon rind |
1 tablespoon fresh lemon juice |
Directions:
1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
2. Place green beans in a large saucepan of boiling water; cook 4 minutes. Remove with a slotted spoon. Plunge beans into ice water; drain. Add wax beans to boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips, beans, garlic, salt, and black pepper; sauté 2 minutes or until thoroughly heated. Remove from heat, and add the nuts, rind, and juice, tossing gently to coat.
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