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October 9, 2005
It's all about color.
When choosing fruits and vegetables, think color. The more colorful the dish, the better it looks and the more nutrients it contains. Next time red, yellow and/or orange bell peppers are on sale, try this colorful side dish.
Green Beans with Roasted Peppers and Triple Herbs.
1 medium red pepper
1 medium yellow pepper
1 lb. fresh French green beans, trimmed
1 Tbsp. olive oil
2 tsp Dijon mustard
2 Tbsp lemon juice
1 Tbsp minced basil
1 Tbsp minced chives
2 tsp minced thyme
1. Place peppers on a long-handled cooking fork or place them on a rac and roast them directly over an open flame. Char peppers on all sides and place them in a bowl and cover the bowl with plastic wrap. Let the peppers cool down for 20 mins. Refrigerate.
2. Blanch the green beans in boiling water for 1 minute. Drain, plunge beans into ice water and drain again. Refrigerate.
3. Whisk together the oil, mustard, juice and herbs. Set aside.
4. Remove the skins, seeds and membranes of the peppers and discard. Slice the peppers into thin strips. Toss the green beans and dressing together. Add the peppers and toss again.
5. Serve at room temperature.
Makes 8 servings
Nutrition information:
Serving size: 1/2 cup
44 kcal, 2 grams fat, 0 grams saturated fat, 0 mg cholesterol, 33 mg sodium, 7 grams carbohydrate, 2 grams fiber, 1 gram protein
Courtesy of Diabetes Forcast
Posted by Lisa at October 9, 2005 5:00 PM
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