Warm Vegetable Salad

Warm Vegetable Salad

Cook Time 25 min
Level Intermediate
Yield 4 to 6 servings



Ingredients

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
optional : add a handful of pine nuts
Directions

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total.

Meanwhile, bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Heat green beans until bright green, about 1 minute. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Slice the pepper into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and apple cider vinegar. Whisk in the olive oil. Toss the warm vegetables with the herb vinaigrette. Serve immediately.