French String Beans (Serves 6)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
1 pound French string beans, both ends removed
1 red onion, large-diced
½ red pepper, large-diced
½ yellow pepper, large-diced
Good olive oil
Freshly ground black pepper
Preheat the oven to 425 degrees.
Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.