Pasta, Risotto and You

By Nancy Caivano


Green Bean and Pepper Salad
with Grilled Tomato Dressing

Serves 6


Cooking Spray
2 large, ripe tomatoes, halved
Olive oil for brushing
Salt and pepper
2 tbsp basil, julienne
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp sugar
3 red bell peppers, halved,
   seeded, ribs removed
1 yellow pepper, halved,
   seeded, ribs removed
3 cups whole green beans,
   stem end snipped (about 1 lb)
2 cups halved cherry tomatoes
1 large, thinly sliced red onion,
   separated into rings


Spray grill rack well with cooking spray. Preheat grill to high heat. Brush tomatoes with olive oil and season with salt and pepper. Add tomato halves to grill, and grill until blackened. Cool 10 minutes; peel and core. Combine tomato, basil, olive oil, both vinegars and sugar in a blender or food processor; process until smooth and season with salt and pepper.

Brush pepper halves well with olive oil. Grill peppers until well blackened. Place pepper halves in a zip top plastic bag for 15 minutes. Peel peppers, and slice.

Steam green beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain well. Combine beans, peppers, cherry tomatoes and red onion well. Toss with dressing, combine well and serve.


Pasta Risotto and You


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This page created July 1999

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