Green Beans, Peppers, and Tomatoes with Balsamic Vinegar and Sun-Dried Tomatoes (Recipe)

This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad.  It's also good topped with crumbled Gorgonzola, feta, or goat cheese.  Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender.

Ingredients

1 pound fresh green beans, cut into 1 1/2 inch long pieces

3 tomatoes, halved and thinly sliced

1 onion, thinly sliced

1 large red bell pepper, halved and cut into thin strips

1 large green bell pepper, halved and cut into thin strips

1 (5 3/4 ounce) can pitted ripe olives, drained and coarsely chopped

3 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/3 cup slivered sun- dried tomato

Steps

1.  In a 4 quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, and pepper.  Sprinkle the sun-dried tomatoes on top.

2.  Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender.  Stir to mix.

3.  Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil.  Serve warm, at room temperature, or chilled.