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Add a photoServings: 6
Ingredients
- 8 ounce Fresh green beans, washed and trimmed
- 8 ounce Young zucchini, washed and trimmed
- 8 ounce Red bell pepper, roasted
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Extra virgin extra virgin olive oil
- 2 x Cloves garlic, sliced
- 1 x Anchovy, chopped
- 1 Tbsp. Parsley, chopped
- 1/2 tsp Salt Freshly grnd pepper
- 6 lrg Lettuce leaves
Directions
- Steam whole beans and squash till just tender, about 6 min. Plunge into cool water to stop cooking. Cut beans on diagonal into 2-inch lengths.
- Cut zucchini into 2-inch sticks, about as big around as green beans. Remove char, seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add in vegetables and allow to stand at least 30 min. Divide among lettuce leaves to serve, drizzling any remaining marinade over the top.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 25 | 24% |
| Total Fat 2.85g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 220mg | 9% |
| Potassium 442mg | 13% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.46g | 2% |
| Protein 4.42g | 7% |
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