Name: Marinated Green Beans and Roasted Red Peppers
Yield: Serves 12 to 14
Ingredients: 3 large red bell peppers; 2 pounds slender green beans, trimmed; 3/4 cup olive oil; 1/3 cup red wine vinegar; 3 garlic cloves, minced; Lettuce leaves (optional)

Recipe information

Yield
Serves 12 to 14

Ingredients

3 large red bell peppers

2 pounds slender green beans, trimmed

3/4 cup olive oil

1/3 cup red wine vinegar

3 garlic cloves, minced

Lettuce leaves (optional)

Preparation

Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
Step 2
Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
Step 3
Line large bowl with lettuce leaves, if desired. Mound vegetables in center.

TagsBell Pepper Vegetable Green Bean Bean and Legume Garlic Root Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Make Ahead Broil Bon Appétit

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.