as someone who loves food it seems almost wrong to type what i'm about to. vegetables aren't that much fun to prepare. they are rarely the main event and honestly it takes a great amount of skill to coax the flavor out of them. i like em' don't get me wrong but they can easily get a little dull. no offensive veggies, you're cute and all.
now there are simple ways of remedying this issue. the easiest being to give the veggies there own sauce. my mom did this a lot when i was a kid. broccoli just wasn't broccoli without a thick layer of cheddar cheese sauce on top. it was delicious but what's the point of eating your vegetables when it's accompaniment has more calories and fat than the rest of your meal? this sauce verte on the other hand is flavorful, fresh, and, dare i say, a healthy sauce for some green beans & zucchini.
sauce verte:
- 1/4 cup (packed) fresh basil leaves
- 1/2 green onion, coarsely chopped
- 3 tablespoons (packed) fresh Italian parsley
- 1 tablespoons drained capers
- a squeeze of fresh lemon juice
- 1 teaspoons dijon mustard
- 1/2 garlic clove, peeled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon olive oil
- 1/2 a pound green beans, stem end trimmed
- 1 medium zucchini, halved lengthwise, half cut lengthwise into 1/3-inch-wide strips
- 3 tablespoons water
- 1 tablespoons fresh Italian parsley leaves (for garnish)
- roughly chopped the the first 7 ingredients. put all the chopped ingredients in a bowl and add the extra virgin olive oil. let stand.
- 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.
