|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
3 large red bell peppers- cut lengthwise into flat panels
1 T olive oil
4 cloves garlic- peeled
3/4 lb. small red-skinned potatoes- cut into eighths
1 t rosemary
3/4 t oregano
2 large carrots- cut into 1-inch lengths
2 T fresh lemon juice
1/2 lb. green beans- cut into 2-inch lengths
3/4 c diced tomato
2 T chopped fresh basil
|Directions:||1) Preheat broiler. Place peppers, skin-side up on broiler rack and broil about 5 inches from the heat for 10 minutes or until peppers are charred. When cool enough to handle, peel peppers. Transfer 1 of peppers to food processor, puree, and set aside. Cut remaining 2 peppers into 1-inch wide strips.
2) In large saucepan or Dutch oven, heat oil over low heat. Add the garlic and cook 1 minute. Add potatoes, rosemary, and oregano. Stir to combine, cover, and cook 7 minutes or until potatoes begin to soften and brown.
3) Stir in carrots, lemon juice, and 1/2 c water. Cover and cook 10 minutes or until vegetables are crisp tender. Stir in green beans, tomato, basil, pepper strips, and pepper puree and cook, uncovered, 5 minutes or until green beans are tender.