Green and Yellow Wax Beans with Roasted Pepper

It's a meat-centric holiday today, due to all those fired-up barbecues. So remind people how delicious vegetables can be by bringing along colorful, fun side dishes! This recipe fits the bill perfectly.

Cut 1 yellow bell pepper and 1 red bell pepper each in half lengthwise and discard the seeds and membranes. Place the pepper halves on a foil-lined baking sheet, and flatten with your palm. Broil for 15 minutes, then place in zip-top bags and let stand 10 minutes before peeling and cutting into thin strips; set aside.

Meanwhile, bring a large pot of water a boil. Add 3/4 pound trimmed green beans and cook for 4 minutes. Remove from the pot with a slotted spoon, plunge in ice water, then drain.

Add 3/4 pound trimmed yellow wax beans to the boiling water; boil for 4 minutes, drain, rinse with cold water, then drain again.

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the bell pepper strips, the cooked beans, 1 minced garlic cloves, 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 2 minutes.

Remove from heat and stir in 2 tablespoons pine nuts (which you can toast first, if you like), 2 teaspoons grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice.

1 cup makes a side serving of 70 calories.

Happy 4th of July!

Cost:
bell pepper $1.72
green beans $3.49
yellow wax beans $4.99
lemon $0.99