| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Veg04 | 1 | servings |
INGREDIENTS
| 1 | lb | Fresh green beans |
| Cut into 1 1/2-inch-long pieces | ||
| 3 | Tomatoes | |
| Halved and thinly sliced | ||
| 1 | Onion; thinly sliced | |
| 1 | lg | Red bell pepper |
| Halved and cut into thin strips | ||
| 1 | lg | Green bell pepper |
| Halved and cut into thin strips | ||
| 3 | Garlic cloves; minced | |
| 5 3/4 | oz | Canned pitted ripe olives |
| Drained and coarsely chopped | ||
| 3 | tb | Balsamic vinegar |
| 3 | tb | Extra-virgin olive oil |
| 1 | ts | Dried basil |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1/3 | c | Slivered sun-dried tomato |
INSTRUCTIONS
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.
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