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Balsalmic Peppers and Green Beans

Eileen Goltz | Pareve or Dairy


1 tablespoon olive oil

2 red bell pepper, cored, seeded, and cut into 1/4-inch strips

2 teaspoons minced garlic

1 1/2 pounds green beans, trimmed, blanched Salt and freshly ground pepper to taste

1/2 cup white wine

1/4 cup balsamic vinegar

grated Parmesan cheese (optional)


In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, white wine, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately.