Green And Yellow Wax Beans With Roasted Pepper

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Red and yellow bell peppers and green and yellow beans brighten this side dish. Toasted pine nuts offers 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. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 10 minutes.
7. Peel and cut into thin strips.
8. Place green beans in a large saucepan of boiling water; cook 4 minutes.
9. Remove with a slotted spoon.
10. Plunge beans into ice water; drain.
11. Add wax beans to boiling water; cook 4 minutes.
12. Drain and plunge beans into ice water; drain.
13. Heat oil in a large nonstick skillet over medium-high heat.
14. Add bell pepper strips, beans, garlic, salt, and black pepper; sauté 2 minutes or until thoroughly heated.
15. Remove from heat, and add nuts, rind, and juice, tossing gently to coat.

Yield: 6 servings (serving size: 1 cup)