Brighten up your dinner table with this fresh vegetable medley.
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3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1/2 pound fresh green beans, trimmed
2 medium (1/2 cup) shallots, peeled, thinly sliced
1 medium yellow bell pepper, cut into 1/4-inch strips
1 teaspoon chopped fresh rosemary
2 teaspoons balsamic vinegar
1 teaspoon freshly grated orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
*Substitute red or orange bell peppers.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling; add green beans. Cover; cook over medium-high heat 3 minutes.
Uncover; add remaining 1 tablespoon Butter with Olive Oil & Sea Salt, shallots, bell pepper strips and rosemary. Continue cooking, stirring occasionally, 5-7 minutes or until pepper strips begin to soften.
Reduce heat to medium. Stir in all remaining ingredients. Cook 1-2 minutes or until beans are crisply tender.
A shallot is a pear-shaped, mild-flavored member of the onion family.