Sunday, August 22, 2010

Marinated Green Beans & Roasted Red Peppers

Have you been reaping the benefits of having a garden? Whether you have a garden, or have been frequenting your local farmer's market, there is no doubt about the variety of wonderful fruits and veggies that are available this time of year. It seems silly not to take advantage, doesn't it? This recipe is one of my favorite summertime recipes, especially when the green beans are in full swing. The combination of garlic, olive oil, and red wine vinegar is so addictive and refreshing on a hot day! I really hope you'll give it a might be just the thing to liven up a Labor Day cookout!

Marinated Green Beans & Roasted Red Peppers

3 large red bell peppers
2 lbs. slender green beans
3/4 c. olive oil
1/3 c. red wine vinegar
3 garlic cloves
lettuce leaves, for garnishing

Char peppers over a gas flame or broiler until blackened on all sides. Don't be afraid to let those peppers get black! That's what makes the skin come off, peeps! Enclose the peppers in a paper bag and let stand for 10 minutes. Peel and seed the peppers and cut into 1/2" wide strips. Don't be intimidated by this step...the skins practically fall off! Transfer to a large bowl.

Cook beans in a large pot of boiling salted water until crisp tender, no more than 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain well, and add to the bowl of peppers.

Whisk oil, vinegar, and garlic in a small bowl. Pour over vegetables and toss. Season to your taste with salt & pepper. Cover and chill up to 6 hours. Line a large bowl or platter with lettuce leaves if desired, and place the beans and peppers in the center.

Mmmmm Mmmmm Gooooood!!!


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