Green Beans And Zucchini With Sauce Verte |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is another recipe courtesy of Bon Appétit magazine. I truly enjoyed it and I hope you will, too! A few notes: I like my green beans crisp when cooked, but I do think it might be best to start cooking them first, adding the zucchini after a few minutes. Read more . Also, if you have leftovers the zucchini retains the flavor much better than the green beans do. Ingredients:
sauce verte |
1/3 cup (packed) fresh basil leaves |
1 green onion, coarsely chopped |
2 tablespoons (packed) fresh italian parsley |
2 tablespoons drained capers |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1 garlic clove, peeled |
3 tablespoons extra-virgin olive oil |
vegetables |
1 tablespoon olive oil |
1 pound green beans, stem end trimmed |
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips |
3 tablespoons water |
2 tablespoons fresh italian parsley leaves (for garnish) |
Directions:
1. Sauce Verte
2. Blend first 7 ingredients in processor until finely chopped.
3. With machine running, gradually add olive oil.
4. Process until coarse puree forms.
5. Season sauce verte to taste with salt and pepper.
6. (Can be made 1 day ahead. Cover and refrigerate.)
7. Vegetables
8. Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water.
9. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes.
10. Uncover; cook until vegetables are just tender, about 2 minutes longer.
11. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
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