Mixed Vegetable Bundles

• 1/2 lb thin green beans, trimmed
• 6 None scallions, trimmed
• 1/4 None red bell pepper, cut into thin strips
• 1/4 None yellow bell pepper, cut into thin strips
• 1/4 None orange bell pepper, cut into thin strips
• 2 tsp olive oil
• 1 tbsp chopped shallot
• 1/4 cup dry white wine or vermouth
• 1/4 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp butter
• 2 tbsp sliced toasted almonds

1. Blanch green beans in boiling salted water for 3-4 mins, or until just tender. Shock in ice water then drain. Blanch scallions for 30 seconds, or until limp. Shock in ice water then drain.
2. In a large frying pan, saute green beans and bell peppers in olive oil for 1 min. Season. Arrange sauteed vegetables into six piles and tie into bundles using scallions.
3. Return frying to medium-high heat. Cook shallot until softened. Season. Add wine and cook until reduced to a glaze. Add lemon zest, lemon juice, and butter, stirring until emulsified. Add bundles and gently toss to coat. Arrange on a warm serving platter and sprinkle with almonds.

thin green beans, scallions, red bell pepper, yellow bell pepper, orange bell pepper, olive oil, shallot, white wine, lemon zest, lemon juice, butter, almonds

Taken from recipes-plus.com/api/v2.0/recipes/31280 (may not work)