Roasted Green Beans & Peppers with Iberico Cheese
Makes 4 servings.
- 1 large red bell pepper
- 1 lb. fresh green beans, ends trimmed
- 2-1/2 Tbsp. extra virgin olive oil, divided
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1 slice whole wheat bread, torn into large pieces
- 1/2 tsp. dried oregano
- Juice of 1/2 lemon
- 1 oz. Iberico cheese, shaved
Preheat oven to 400° F. Cut off top of bell pepper. Remove seeds and any white membranes from inside pepper, then slice pepper crosswise into 1/4-inch thick rings. Place pepper rings and green beans on rimmed baking pan. Drizzle vegetables with 1-1/2 tablespoons oil and sprinkle with salt and pepper. Roast 12 to 14 minutes or until tender.
Meanwhile, in food processor fitted with knife blade attachment, pulse bread until it becomes small to medium breadcrumbs. In small skillet, heat remaining 1 tablespoon oil over medium-high heat. Add breadcrumbs and oregano; cook 4 to 5 minutes or until golden brown, stirring frequently.
To serve, transfer vegetables to serving platter. Squeeze lemon juice over vegetables and sprinkle with breadcrumbs and shaved cheese.
Prep time: 15 minutes
Cook time: 12 minutes
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