Oven-roasted Green Beans and Red Peppers
Roasting gives these beans a very special character. For the best
results, use large fresh Blue Lake beans. Serve them next to a
perfectly grilled steak or a large chunk of grilled tuna.
Makes 6 to 8 servings
1 1/2 pounds green beans, topped, tailed, and strung if necessary
1 large red bell pepper, seeded and cut into long
1/4 inch strips
2 tablespoons olive oil
1/2 teaspoon dried thyme, or more to taste
Salt and freshly ground black pepper to taste
Chopped fresh thyme
Preheat the oven to 450F.
Toss the beans and bell pepper in a medium-size bowl with the boil.
Spread them in a shallow roasting pan large enough to hold the beans in
a single layer.
Sprinkle with the dried thyme. Roast, tossing with a
spatula once or twice, until tender, about 10 minutes. It is fine for
them to have golden brown ends.
Season well with salt and pepper, and serve hot, garnished with the
fresh thyme.
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