Green Beans, Peppers, And Tomatoes With Balsamic Vinegar Recipe
Servings: 1
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
Directions
- 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.
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