2 medium red sweet bell peppers or small jar of red peppers (drained)
1/2 pound fresh green beans (to yield 3 1/2 cups) or canned or frozen
1/2 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon balsamic vinegar
Ground black pepper, to taste
1. Wash whole peppers and place over flame on grill or gas range (may be carefully broiled in oven, placed in middle rack position). Turn the peppers often to char or blacken most of the skin. Do not allow the peppers to scorch or burn on the inside. Turning often will help.
2. When soft and well blackened, place in zip-lock plastic bag or heavy brown paper bag and close. If using a paper bag, wrap the entire bag in a heavy old towel. This will help maintain the inner heat to continue to soften the peppers. Allow the peppers to cool to warm, easy-to-handle temperature.
3. Remove one pepper at a time and, on a cutting surface, using the back of a knife; scrape the pepper skin from the flesh. Remove all the skin and the stem end. split open pepper and remove all soft inner veing and seeds. Cut the roasted pepper into short strips and set aside. Proceed with remaining pepper. (This process may be done up to one day ahead, and the roasted pepper strips chilled, ready for use.)
4. Meanwhile, wsh and stem green beans. Place a steaming rack in a medium-sized saucepan and place beans onto rack. Be certain there is at least 1 inch of water in bottom of pan.
5. Cover and bring to a full, rolling boil over medium-high heat. Steam about 3 to 4 minutes or until tender and still bright green. (Steaming time will vary depending on size, freshness, and amount of beans being steamed.) Remove immediately and place in serving bowl.
6. Toss with red pepper strips and season with olive oil, salt, balsamic vinegar, and ground pepper. Serve immediately.Nutrition information: