Sautéed Green Beans with Pan-Roasted Red Peppers and Balsamic Vinegar Share this recipe with your friends! Romantic Dinner for Two Shrimp and Mango Salad with Ginger Vinaigrette Green Beans Sauteéd with Red Peppers and Balsamic Vinegar Cornish Game Hens with Ricotta Stuffing Chocolate-Orange Soufflé Cakes Main Recipe Index Makes 2 servings According to your personal taste, other green vegetables can be par-cooked until crisp-tender and reheated with the red peppers--try asparagus spears, broccoli florets, zucchini slices or sugar snap peas. If you can find them, use ultra-thin haricots verts, which will add an extravagant note to the proceedings. 6 ounces green beans, trimmed 1 tablespoon olive oil 1/2 medium sweet red pepper, seeded and cut into 1/2-inch cubes 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 1 tablespoon balsamic vinegar Bring a medium saucepan of lightly salted water to a boil over high heat. Add green beans, return to the boil and cook until crisp-tender, about 2 minutes. Drain, rinse well under cold water, and drain again. (The green beans can be prepared up to 1 day ahead, stored in a plastic bag and refrigerated.) In a medium skillet (preferably nonstick), heat oil over medium heat. Add red pepper. Cover and cook until red pepper is tender and lightly browned, about 5 minutes. (The red pepper can be prepared up to 2 hours ahead, kept in the skillet and held at room temperature. When ready to serve, reheat the red pepper over medium heat, stirring occasionally, until sizzling.) Add green beans, salt and pepper. Cook, stirring often, until green beans are heated through, about 3 minutes. Sprinkle with balsamic vinegar and serve immediately.

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