Green Beans, Peppers, And Tomatoes With Balsamic Vinegar And Sun Dried Tomatoes
|Fresh green beans||1 Pound, cut into 1/2 inch pieces|
|Tomatoes||3 , halved and thinly sliced|
|Onion||1 , thinly sliced|
|Red bell pepper||1 Large, halved and cut into thin strips|
|Green bell pepper||1 Large, halved and cut into thin strips|
|Garlic||3 Clove (15 gm), minced|
|Canned pitted ripe olives||5 3⁄4 Ounce, drained and coarsely chopped (1 Can)|
|Balsamic vinegar||3 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Dried basil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Julienne cut sun dried tomatoes||1⁄3 Cup (5.33 tbs)|
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, salt, 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.