Back in May, Bronwen assigned this recipe for Green Beans & Zucchini with Sauce Verte, and even though I didn’t plan it this way, it’s an excellent recipe for this time of year.  I did actually make it in May, but it’s perfect for August when enormous zucchini are everywhere and you need a new way to make them tasty.

The recipe comes from Bon Appetit, and you can find it on epicurious.  You could also try it with other vegetables, but used the suggested green beans and zucchini.

Basically, you blend together basil, parsley, green onion, capers, lemon juice, mustard, garlic and oil into a delicious paste, sort of like a loose, zingy pesto.  Then you cook the vegetables and coat with the sauce before serving.  Easy, delicious, you can keep extra sauce in the fridge.

I went one step further and used some of the sauce as a marinade on chicken breasts.  Because I really just coated them, and didn’t let them actually marinate for a longer period, they had just a light flavor after broiled, while the vegetables carried most of the flavor.

chicken & vegetables in sauce verte

Remind me, why haven’t I made this again?  My only issue was that the vegetables really need to be eaten right away and don’t make good leftovers, but really that’s my problem with most vegetables and leftovers.  The zucchini was the worst, but the beans were edible.  Only make as much as you will eat with that first meal, and save the rest of the sauce for another meal, okay?

green beans and zucchini with sauce verte (from bon appetit june 2010)

sauce verte

1/2 cup packed fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons packed fresh italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil

vegetables

1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/2 inch wide strips
3 tablespoons water
2 tablespoons fresh italian parsley leaves for garnish

Blend first 7 ingredients in food processor until finally chopped. with machine running, gradually add olive oil. process until coarse puree forms. season to taste with salt and pepper. can be made 1 day ahead. cover and refrigerate.

heat oil in heavy large nonstick skillet over medium high heat. add timetables, stir until coated. sprinkle with salt and 3 tablespoons water. cover, cook until almost crisp-tender , stirring occasionally, about 4 minutes. cook until just tender, about 2 minutes longer. stir in enough sauce to coat vegetables generously. add salt and pepper to taste. transfer to bowl. garnish with parsley and serve.

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