In my opinion, no dinner is complete without some sort of vegetable component. The great thing about vegetables is that there are so many different varieties and countless ways to prepare them. This recipe combines two of my favorite cooking methods: roasting and sautéing. The peppers and onions are roasted in the oven, and the green beans are blanched in boiling water and then sautéed in a little olive oil. After all the veggies are cooked, they are combined to create a delicious and colorful side dish. Enjoy!
French Green Beans
- 1 pound French string beans, both ends removed
- Kosher salt
- 1 red onion, large diced
- ½ red bell pepper, large diced
- ½ yellow bell pepper, large diced
- Good extra virgin olive oil
- Freshly ground black pepper
- Preheat the oven to 425 degrees F.
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Source: Barefoot in Paris Cookbook, by Ina Garten