Wednesday, September 15, 2010

Green Beans and Zucchini with Sauce Verte

Continuing with my pledge to cook something from the food magazines that are piled in the office, I found another easy recipe in the June edition of  Bon Appetit.  We had green beans and zucchini in the veggie box and for me it was a winning combination.


Sauce verte is French for green sauce.  The sauce is bursting with flavor and was great on the green beans and zucchini.  The magazine suggests that the extra be used in couscous or rice or served with grilled chicken.  It is so flavorful that it would go great with any of the recommendations.


Green Beans and Zucchini with Sauce Verte
Bon Appetit, 2010
Sauce verte
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil

Vegetables
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)

Sauce verte
Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Vegetables:
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

PRINTABLE RECIPE


This was great with grilled chicken!

6 comments:

  1. Oh I can only imagine how delicious this green goodness tasted. I'm putting it on my list. The sauce, especially with the addition of capers, will go nicely with a number of dishes I think.

    Best,
    Bonnie

    ReplyDelete
  2. Ooooh! That sound delicious! Thanks for the recipe, I shall use it for supper tonight.
    Hugs, Cindy

    ReplyDelete
  3. This actually looks good and I am not a veggie person. The chicken looks really good.

    ReplyDelete
  4. oh this sauce sounds fantastic!!

    ReplyDelete
  5. This looks and sounds just wonderful- great mix of flavors
    xoxo Pattie

    ReplyDelete