Green And Yellow Wax Beans With Roasted Pepper Recipes

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

FANCY GREEN AND YELLOW BEANS

Steps:

• 1. Place drained beans in a microwave safe medium bowl;heat to warm.Cover and keep warm, set aside.
• 2. Combine remaining ingredients in a small saucepan,omitting cheese and nuts. Heat to simmer,until hot.
• 3. Pour mixture over beans and carefully fold to coat evenly with the mixture. Pour into serving bowl. Sprinkle top with the cheese and nuts..Enjoy.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

GARLIC GREEN AND WAX BEANS

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

ROASTED GREEN BEANS WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 400 degrees.
• Toss vegetables with dressing in large roasting pan.
• Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
• Sprinkle with cheese.
• Bake an additional 2-3 minutes or until cheese is melted.

GREEN BEANS WITH RED AND YELLOW PEPPERS

Steps:

• Preheat the oven to 425 degrees.
• 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.

GREEN AND YELLOW WAX BEANS WITH ROASTED PEPPER

Steps:

• Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips. Place green beans in a large saucepan of boiling water; cook 4 minutes. Remove with a slotted spoon. Plunge beans into ice water; drain. Add wax beans to boiling water; cook 4 minutes. Drain and plunge beans into ice water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper strips, beans, garlic, salt, and black pepper; sauté 2 minutes or until thoroughly heated. Remove from heat, and add the nuts, rind, and juice, tossing gently to coat. Yield: 6 servings (serving size: 1 cup) NUTRITION PER SERVING CALORIES 70(31% from fat); FAT 2.4g (sat 0.4g,mono 1.1g,poly 0.8g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 203mg; FIBER 4.9g; IRON 1.7mg; CARBOHYDRATE 11.6g Cooking Light, JULY 2003