Green beans, peppers, and tomatoes w/balsamic vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh green beans |
| Cut into 1 1/2-inch-long pieces | ||
| 3 | Tomatoes | |
| Halved and thinly sliced | ||
| 1 | Onion; thinly sliced | |
| 1 | large | Red bell pepper |
| Halved and cut into thin strips | ||
| 1 | large | Green bell pepper |
| Halved and cut into thin strips | ||
| 3 | Garlic cloves; minced | |
| 5¾ | ounce | Canned pitted ripe olives |
| Drained and coarsely chopped | ||
| 3 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ⅓ | cup | Slivered sun-dried tomato |
Directions
Full title: This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad It's also good topped with crumbled Gorgonzola, feta, or goat cheese. Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender.
MAKES 6 SERVINGS
1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top.
2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.
3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil. Serve warm, at room temperature, or chilled.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.