I used the least amount of oil I could for the roasted veggies and skipped sauteing the beans. Served this at room temperature as a salad course and was very pleased with the dish. Some fresh herbs would be an enhancement.
Barefoot Contessa Recipes
French String Beans (serves 6)
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1/2 red pepper, large-diced (I just used red)
1/2 yellow pepper, large-diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
Barefoot Contessa Recipes
French String Beans (serves 6)
1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1/2 red pepper, large-diced (I just used red)
1/2 yellow pepper, large-diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.