Marinated Green Beans and Roasted Red Peppers

• 3 large red bell peppers
• 2 pounds slender green beans, trimmed
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 3 garlic cloves, minced
• Lettuce leaves (optional)

1. Char peppers over gas flame or in broiler until blackened on all sides.
2. Enclose in paper bag; let stand 10 minutes.
3. Peel and seed peppers.
4. Cut into 1/2-inch-wide strips.
5. Transfer to large bowl.
6. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
7. Drain.
8. Transfer to bowl of ice water to cool.
9. Drain well.
10. Add to bowl with peppers.
11. Whisk oil, vinegar and garlic in small bowl to blend well.
12. Pour over vegetables; toss.
13. Season to taste with salt and pepper.
14. Cover; chill up to 6 hours.
15. Line large bowl with lettuce leaves, if desired.
16. Mound vegetables in center.

red bell peppers, green beans, olive oil, red wine vinegar, garlic

Taken from www.epicurious.com/recipes/food/views/marinated-green-beans-and-roasted-red-peppers-5775 (may not work)