Inicio » Recetas » Green Beans, Peppers, And Tomatoes With Balsamic Vinegar

Receta Green Beans, Peppers, And Tomatoes With Balsamic Vinegar

Name: Green Beans, Peppers, And Tomatoes With Balsamic Vinegar
Ingredients: 1 lb fresh green beans cut into 1 1/2-inch-long pcs; 3 x tomatoes halved and thinly sliced; 1 x onion, thinly sliced; 1 lrg red bell pepper halved and cut into thin strips; 1 lrg green bell pepper halved and cut into thin strips; 3 x garlic cloves, chopped; 5 3/4 ounce canned pitted ripe olives liquid removed and coarsely minced; 3 Tbsp. balsamic vinegar; 3 Tbsp. extra-virgin extra virgin olive oil; 1 tsp dry basil; 1/2 tsp salt; 1/2 tsp freshly grnd pepper; 1/3 c. slivered sun-dry tomato

de Global Cookbook

Add a photo

click to rate

0 votos | 1273 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1 lb fresh green beans cut into 1 1/2-inch-long pcs
3 x tomatoes halved and thinly sliced
1 x onion, thinly sliced
1 lrg red bell pepper halved and cut into thin strips
1 lrg green bell pepper halved and cut into thin strips
3 x garlic cloves, chopped
5 3/4 ounce canned pitted ripe olives liquid removed and coarsely minced
3 Tbsp. balsamic vinegar
3 Tbsp. extra-virgin extra virgin olive oil
1 tsp dry basil
1/2 tsp salt
1/2 tsp freshly grnd pepper
1/3 c. slivered sun-dry tomato

Direcciones

Full title: This steamed vegetable potpourri is attractive and delicious whether served warm as a vegetable course or possibly cool as a salad It's also good topped with crumbled Gorgonzola, feta, or possibly goat cheese. Be sure to use tender young green beans and cook till they are still a tad crisp, but still tender.
MAKES 6 SERVINGS
1. In a 4-qt electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 Tbsp. each of the vinegar and extra virgin olive oil, the basil, salt, and pepper. Sprinkle the sun-dry tomatoes on top.
2. Cover and cook on the low heat setting about 3 hrs, or possibly just till the vegetables are crisp-tender. Stir to mix.
3. Drain off the excess cooking liquid and stir in the remaining 1 Tbsp. each vinegar and extra virgin olive oil. Serve hot, at room temperature, or possibly chilled.