Roasted Peppers and Green Beans with Balsamic

There are other recipes I still need to write about that came before this one, but this recipe was one that K said “this better make it to your blog”. So, here it is. During the big move, I was trying to pick up produce that would keep for a bit so that we could limit our grocery shopping. I didn’t want us to have unnecessary stockpiles of refrigerated food to move. Costco had both bell peppers and haricot verde in stock and I wanted to try roasting them. Luckily, we had not sealed the box with the balsamic vinegar yet, and I on purpose had saved my Dutch oven from packing until the end. Now, you can certainly roast on a regular baking sheet, but I did not have any available. That will affect your baking time, so check the peppers as they cook.

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This is an easy throw-together recipe. The peppers turned out super soft and amazingly sweet. The green beans still  had a bit of crunch, which paired nicely with the peppers. Feel free to add extra flavor (I think garlic could go well), but again, I was limited on what had not been packed yet.

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If you are in need of an easy meal, this side dish paired well with some potstickers we had from Trader Joe’s. My best method for cooking perfect potstickers (perfect enough to impress my Chinese husband):

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Directions for Cooking Potstickers

  1. Pour some vegetable oil into a pan–just a small amount to barely coat the bottom.
  2. Place the frozen potstickers in the pan, spaced apart.
  3. Pour some water into the pan–just enough to come up the sides of the potstickers a tiny amount.
  4. Heat the pan over medium heat and cover. After about 5-10 minutes when you remove the lid, the potstickers should be softened looking.
  5. Keep the lid off and continue cooking the potstickers. After another 5-10 minutes the liquid in the pan will evaporate.
  6. Allow the potstickers to brown on each side, turning with tongs. When nicely browned, serve.

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Directions for Roasted Peppers and Green Beans with Balsamic

  • 2 bell peppers, seeds removed and cut into inch-sized chunks
  • 1.5-2 cups green beans (if not skinny ones, then cut in half)
  • Salt
  • Pepper
  • Olive Oil
  • Balsamic Vinegar

Preheat the oven to 400 degrees. Toss together the peppers, green beans, and a pinch of salt and pepper, along with just enough oil and vinegar to lightly coat the veggies. Spread the veggies onto a foil-lined baking sheet, or use an oven safe pan, like a Dutch oven to roast the vegetables until they are fork tender.

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This will take anywhere from 40 minutes to closer to an hour. I increased the temperature to speed mine along, and get a bit of charring. Check the vegetables every 15 minutes or so, stirring to recoat with the sauce until ready to eat.

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Directions for Roasted Peppers and Green Beans with Balsamic (without pictures)

  • 2 bell peppers, seeds removed and cut into inch-sized chunks
  • 1.5-2 cups green beans (if not skinny ones, then cut in half)
  • Salt
  • Pepper
  • Olive Oil
  • Balsamic Vinegar

Preheat the oven to 400 degrees. Toss together the peppers, green beans, and a pinch of salt and pepper, along with just enough oil and vinegar to lightly coat the veggies. Spread the veggies onto a foil-lined baking sheet, or use an oven safe pan, like a Dutch oven to roast the vegetables until they are fork tender. This will take anywhere from 40 minutes to closer to an hour. I increased the temperature to speed mine along, and get a bit of charring. Check the vegetables every 15 minutes or so, stirring to recoat with the sauce until ready to eat.

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5 thoughts on “Roasted Peppers and Green Beans with Balsamic

  1. Pingback: Roasted Garlic Chicken | fudgingahead

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