| 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.
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”