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Green Beans and Zucchini with Sauce Verte Recipe

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This recipe for Green Beans and Zucchini with Sauce Verte is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Sauce Verte:
1/3 c. packed basil leaves
1 scallion, chopped
2 tbsp. packed fresh parsley
2 tbsp. drained capers
1 tbsp. Dijon mustard
1 garlic clove peeled
3 tbsp. olive oil.

Vegetables: 1 tbsp. olive oil
1 lb. green beans trimmed
12 oz. zucchini cut into lengthwise strips
3 tbsp. water.

Directions:
Directions:
Sauce Verte: Blend first 6 ingredients in a processor until finely chopped. Add olive oil and process until puree forms. Season with salt and pepper.

Vegetables: Heat oil in heavy skillet. Add vegetables, stir until coated. Sprinkle with salt and 3 tbsp. water. Cover; cook until almost crisp-tender about 4 min. Uncover; cook until vegetables are just tender about 2 min. longer. Stir in enough sauce verte to coat vegetables.

Sauce may be stirred into rice or used over chicken, beef, or other vegetables.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe adapted from a food magazine.

 

 

 

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