Ingredients

1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1/2 red pepper, large-diced
1/2 yellow pepper, large-diced
Good olive oil
Freshly ground black pepper

Instructions

Preheat the oven to 425 degrees F.

Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and
immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and
sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15
minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.

Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle
with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve
hot or at room temperature.