Sautéed Green Beans with Roasted Red Peppers & a Tomato Medley

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

1. 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.
2. Sauté the Vegetables:

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the blanched green beans to the skillet and sauté for 3-4 minutes, stirring occasionally.
3. Add the Peppers and Tomatoes:
4. Stir in the sliced roasted red peppers and halved cherry tomatoes. Cook for an additional 3-4 minutes until the tomatoes start to soften.
5. Season:
6. Add salt, pepper, and dried oregano (or Italian seasoning) to taste. If using, drizzle in the balsamic vinegar and toss to combine.
7. Serve:
8. 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!