You may also like
Categories:
green beans zucchini red bell pepper balsamic vinegar extra-virgin olive oil garlic anchovy parsley salt freshly ground pepper
Viewed: 22 - Published at: 3 years agoIngredients
- 8 ounces fresh green beans washed and trimmed
- 8 ounces zucchini Young, washed and trimmed
- 8 ounces red bell pepper roasted
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic sliced
- 1 anchovy minced
- 1 tablespoon parsley minced
- 1/2 teaspoon salt
- freshly ground pepper
- 6 lettuce leaves
Method
- Steam whole beans and squash until just tender, about 6 minutes. Plunge into cold water to stop cooking. Cut beans on diagonal into 2-inch lengths.
- Cut zucchini into 2-inch sticks, about as big around as green beans. Remove char, seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves to serve, drizzling any remaining marinade over the top.
