This recipe just epitomizes summer to me. Easy, fast, fresh and bursting with flavors, thanks to local vegetables, adorned simply with good olive oil, sea salt and black pepper. That’s it. An incredibly simple side dish that is sure to become a mainstay on your dinner table, just like it is on mine.
The most difficult part of this recipe is the blanching of the beans. You want to cook them until they are crisp tender, and then shock them in ice water, immediately stopping the cooking process. Once they are cool, you toss with the roasted peppers and onions and season with an extra drizzle of olive oil and pepper. So. Easy.
This is great for a summer potluck or picnic, as it’s equally good warm or at room temperature.
green beans with roasted bell peppers.
barely adapted from Ina Garten, Barefoot in Paris.
1.5 pounds green beans, trimmed
1 sweet onion, large dice
1 yellow bell pepper, large diced
1 red bell pepper, large dice
2.5 tablespoons extra virgin olive oil
Preheat oven to 425 degrees.
Bring a large pot of salted water to a boil. While the water is coming to a boil, prepare the ice bath. In a large bowl, fill with cold water and 3-4 cups of ice. Once water is boiling, add green beans and blanch for about 4 minutes. Remove from pot and plunge into the ice bath, stirring to make sure all bean are submerged. Once they are cool, remove and drain.
Arrange the peppers and onions on an oiled baking sheet. Drizzle with 1.5 tablespoons of olive oil, salt and pepper until seasoned to your liking. Mix together until they are well combined. Roast for 12-15 minutes, stirring once halfway through. Remove from oven.
In a large bowl, gently toss the green beans and the peppers and onions together; drizzle with remaining one tablespoon of oil. Season with extra salt and/or pepper if desired. Serve warm or at room temperature.
**Please use organic ingredients wherever possible**