You can make this recipe using standard summer green beans. But French haricots verts do lend a certain chic—slender, expensive, a little haughty—sort of the Chanel of vegetables.
Serve this colorful side dish with some grilled chicken or broiled salmon. And the next day, combine any leftover green beans with some orzo or cous cous for a bright lunchtime salad.
Adapted from Barefoot in Paris (2004)
Ingredients:
1 pound haricots verts with ends trimmed
1 red onion, diced in large pieces
½ red pepper, diced in large pieces
½ yellow pepper, diced in large pieces
2 tablespoons olive oil
Course ground salt and pepper
Process:
Toss the diced onion and peppers with the olive oil in a large bowl. Sprinkle liberally with salt and pepper. Spread the vegetables on a foil covered baking sheet in a single layer. Place in a 425 degree oven for 15 minutes. Check on every five minutes or so and stir the veggies with a spatula to prevent burning. (I actually like a few “blackened” bits in the mix—they add flavor.)
Meanwhile, steam the green beans until they are tender but still have some “bite.” Put the cooked beans in the bowl that you used for the peppers and onions. Add the roasted peppers and onions, toss and serve.
