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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I was asked to bring a veggie dish to a BBQ, the challenge was that one person at the BBQ is allergic to dairy, and another only eats certain veggies. This is what I came up with, and it was well received by all; I had no left overs. Note: It is delicious with fresh parmesan or romano cheese in place of, or in addition to, the lemon zest. Ingredients:
1 lb green beans, rinsed and ends trimmed |
1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, cut into halves |
2 garlic cloves, minced |
1 small shallot, diced fine |
1 tablespoon extra virgin olive oil |
3 tablespoons butter |
1 teaspoon lemon zest (optional) |
salt |
pepper |
Directions:
1. Cut green beans to desired to 1.5 or 2 inches in length.
2. Blanch green beans in a large pot of salted boiling water for about 3 or 4 minutes.
3. Drain green beans and place in a bowl cold water to prevent further cooking.
4. Heat a large skillet over medium heat.
5. Add the oil and the butter, let butter melt.
6. Add the garlic and shallot to oil and melted butter mixture and saute unitl shallots are glassey, about a minute or two.
7. Add the green beans to the pan and season with salt and pepper, mix until green beans are coated in the butter, let cook about two minutes, stirring ocassioanlly.
8. Add tomatoes and cook another 3 to 5 minutes or until heated through; be sure to mix gently so as not to break tomateos up too much.
9. Season with additional salt and pepper to taste. Just before serving add lemon zest or cheese if desired.
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