Ingredients

The following ingredients have 7 Servings
  • 1-1/2 lbs fresh green beans (ends trimmed)
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 large red bell pepper (seeded, cored and cut into thin strips)
  • 3 large shallots (peeled and cut into 1/4-inch slices)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grainy mustard (or more to taste)
  • 6 tablespoons olive oil

Instruction

  • Preheat the oven to 400°F and line 2 large, shallow baking pans with parchment paper. Place the green beans in a large bowl, drizzle with olive oil and season lightly with salt and pepper.
  • Toss to coat, then arrange the beans in a single layer on the prepared baking pans. Roast for 16 to 20 minutes, until tender but not browned. Remove from the oven and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red bell pepper, toss to coat with the oil and cook for 1 minute.
  • Separate the shallot slices into rings and add to the skillet. Continue cooking until the shallots are tender and sweet, 3 to 4 minutes longer.
  • Transfer to a large bowl, add the green beans and set aside while you prepare the dressing.
  • Whisk together the red wine vinegar, mustard, salt, and pepper. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened).
  • Pour over the green beans and toss to coat. Transfer to a serving bowl and serve at room temperature.