Green Beans & Roasted Peppers
Julee Rosso

Red, Yellow or Orange Peppers, about 250 grams
Green Beans, 750 grams
Olive Oil
Fresh Lemon Juice
Dijon Mustard
Basil, Chives and Parsley fresh and minced together, about three tablespoons worth
Preheated Broiler

1. Place the peppers on a baking sheet under the broiler and broil for about two minutes about two inches from the flame (until the skins are blistered and charred. This can also be done on the stove top on an open flame. Either when finished place the peppers in a brown paper bag and seal tightly and let them "steam" in the bag for twenty to thirty minutes.
2. Remove peppers from the bag, peel away the charred skins and slice them lengthwise, removing seeds and other unnecessary innards
3. In the meantime the beans have been steamed or blanched, run under cold water and set aside.
4. In a small bowl, whisk some of the olive oil(spoonful or so), lemon juice (two spoonfuls or so), mustard, basil, chives and parsley and pour this over the beans and let them marinate for about four hours.
5. Divide the peppers among four salad plates and pour the bean mixture over each as soon as it is ready.

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