Green Beans and Zucchini with Sauce Verte
Fresh green beans and zucchini strips tossed in a vibrant French green sauce made with herbs, capers, and mustard. This bright and flavorful vegetable dish combines crisp-tender vegetables with a zesty herb sauce.
Ingredients
- •⅓ cup fresh basil leaves
- •1 whole green onion
- •2 tablespoons fresh Italian parsley
- •2 tablespoons drained capers
- •1 tablespoon fresh lemon juice
- •2 teaspoons Dijon mustard
- •1 clove garlic
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon olive oil
- •1 pound green beans
- •12 ounces zucchini
- •3 tablespoons water
- •2 tablespoons fresh Italian parsley leaves
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
8 min
