Ingredients
- For the Vegetable Medley:
- 1 pound fresh green beans, trimmed
- 1 cup roasted red peppers, sliced (jarred or homemade)
- 1 cup cherry tomatoes, halved (or a mix of grape and cherry tomatoes)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 tablespoon balsamic vinegar (optional)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Prepare the Green Beans:
- Bring a pot of salted water to a boil. Add the green beans and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
- Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the blanched green beans to the skillet and sauté for 3-4 minutes, stirring occasionally.
- Add the Peppers and Tomatoes:
- Stir in the sliced roasted red peppers and halved cherry tomatoes. Cook for an additional 3-4 minutes until the tomatoes start to soften.
- Season:
- Add salt, pepper, and dried oregano (or Italian seasoning) to taste. If using, drizzle in the balsamic vinegar and toss to combine.
- Serve:
- Remove from heat and transfer to a serving dish. Garnish with fresh basil or parsley if desired.
Enjoy!
This Sautéed Green Beans with Roasted Red Peppers and Tomato Medley is a colorful, healthy side dish that pairs well with a variety of main courses!