Serving Size : 6
1 pound fresh green beans cut into 1 1/2-inch-long pieces
3 tomatoes halved and thinly sliced
1 onion, thinly sliced
1 large red bell pepper halved and cut into thin strips
1 large green bell pepper halved and cut into thin strips
3 garlic cloves, minced
5 3/4 ounces canned pitted ripe olives drained and coarsely chopped
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup slivered sun-dried tomato
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.
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.
Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.
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.