Ingredients
Units
Scale
- 1 pound thin green beans (Haricot Vert), trimmed
- 4 Tbsp butter or olive oil
- 8 green onions, sliced thin
- 4 cloves garlic, minced
- 10 cherry/grape tomatoes
- 1 red pepper, diced
- 1 yellow pepper, diced
- 3 Tbsp fresh Italian parsley, chopped fine
- 2 Tbsp fresh basil, chopped fine
- 2 Tbsp fresh chives, chopped fine
- 1 tsp. freshly grated lemon zest
- olive oil
- 1/4 cup pine nuts
- Freshly grated sea salt and black pepper
Instructions
- Pre-heat oven to 425 degrees F.
- In a large frying pan, melt the butter/olive oil. Add the sliced green onions and garlic and saute’ on medium-low heat. Watch them carefully, so they do not turn brown, which by that time, the garlic is burned. Take them off the heat as soon as a hint of golden comes to the garlic. You will re-warm this just before adding the beans so that everything is warm.
- Meanwhile, coat a baking sheet with olive oil.
- Scatter the chopped peppers, beans, and tomatoes on the baking sheet and roll them around to coat them well.
- Sprinkle salt and pepper all over the vegetables.
- Place the baking pan with the veggies on a middle rack and roast for 15 minutes, stirring around occasionally to make sure that all sides of the vegetables are roasted. Keep a good eye on these the last 5 minutes so that you remove them before they burn.
- Immediately transfer the roasted peppers/beans/tomato mixture to the frying pan and coat completely with the warm garlic and onion mixture.
- Add the herbs and lemon zest to the mixture.
- Gently mix everything together so that the beans are coated with the herbs, zest, garlic, and onion.
- Transfer everything to a platter.
- Season with salt and pepper to taste (if necessary after tasting).
- Sprinkle with pine nuts.
- Serve immediately.
