Green Beans, Red Peppers And Potatoes
A vibrant, flavorful vegetable medley featuring tender potatoes, green beans, and roasted red peppers, seasoned with mustard, cumin, and fresh parsley—perfect for healthy, colorful meals.
Ingredients
Instructions
- Steam the potatoes and green beans until tender.
- Place the steamed potatoes and green beans into a large serving bowl.
- Boil the red peppers, peel and strip them.
- Add the peeled red peppers and chopped onions to the potatoes and green beans.
- In a jar, combine Dijon mustard, red wine vinegar, olive oil, ground cumin, salt, and pepper.
- Shake the jar well to mix the dressing.
- Pour the dressing over the vegetable mixture and toss to coat.
- Serve hot or at room temperature.
Tips & Substitutions
For added flavor, try roasting the potatoes instead of steaming them; it enhances their texture and taste. You can also substitute the red peppers with grilled zucchini for a different twist. If you prefer a tangier dressing, increase the red wine vinegar. Fresh herbs like basil or dill can replace parsley for a unique flavor profile.
Serving Suggestions
This dish makes a vibrant side for grilled meats or fish and pairs beautifully with Sangria(Red Wine Punch). For a complete meal, consider serving it alongside roasted rosemary potatoes or as part of a Mediterranean spread. Garnish with additional parsley for a fresh touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables in a microwave-safe dish and heat in short intervals to avoid overcooking. Alternatively, warm them in a skillet over medium heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Beans, Red Peppers And Potatoes contains roughly 748 calories, with 30g protein, 77g carbohydrates, and 45g fat. It is an excellent source of iron (222% of the Daily Value), calcium (113% of the Daily Value), and vitamin C (85% of the Daily Value). Note that it is relatively high in sodium, at 689mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. However, they may have a softer texture once cooked. Steam them just until heated through to maintain some crunch. Adjust the cooking time accordingly, as frozen vegetables often require less time than fresh.
What can I do if I don't have red wine vinegar?
If you don't have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Both will provide a similar acidity and enhance the flavor of the dressing. Alternatively, a splash of lemon juice can also work in a pinch.
How can I make this dish vegan?
This recipe is already vegan-friendly! Just ensure that the Dijon mustard you use is free from any animal products. This dish is a great addition to vegan recipes and can be served alongside other plant-based options for a well-rounded meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).