| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh green beans; washed and trimmed |
| 8 |
oz |
Young zucchini; washed and trimmed |
| 8 |
oz |
Red bell pepper; roasted |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
|
Cloves garlic; sliced |
| 1 |
|
Anchovy; minced |
| 1 |
tb |
Parsley; minced |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
| 6 |
lg |
Lettuce leaves |
INSTRUCTIONS
Steam whole beans and squash until just tender, about 6 minutes. Plunge
into cold water to stop cooking. Cut beans on diagonal into 2-inch lengths.
Cut zucchini into 2-inch sticks, about as big around as green beans. Remove
char, seeds and stem from pepper and cut into 2-inch strips. In a medium
bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and
pepper. Add vegetables and allow to stand at least 30 minutes. Divide among
lettuce leaves to serve, drizzling any remaining marinade over the top.
Serves 6
Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
Posted to MC-Recipe Digest V1 #190
Date: Fri, 9 Aug 1996 12:24:02 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
A Message from our Provider:
“Sin: it seemed like a good idea at the time”