Рецепт Green Beans, Peppers, And Tomatoes With Balsamic Vinegar
Ингредиенты
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Инструкции
- Full title: This steamed vegetable potpourri is attractive and delicious whether served warm as a vegetable course or possibly cool as a salad It's also good topped with crumbled Gorgonzola, feta, or possibly goat cheese. Be sure to use tender young green beans and cook till they are still a tad crisp, but still tender.
- MAKES 6 SERVINGS
- In a 4-qt electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 Tbsp. each of the vinegar and extra virgin olive oil, the basil, salt, and pepper. Sprinkle the sun-dry tomatoes on top.
- Cover and cook on the low heat setting about 3 hrs, or possibly just till the vegetables are crisp-tender. Stir to mix.
- Drain off the excess cooking liquid and stir in the remaining 1 Tbsp. each vinegar and extra virgin olive oil. Serve hot, at room temperature, or possibly chilled.