Green Beans and Zucchini

By maredan

Ingredients

• Sauce verte:
• 1/3 * 1/3 cup (packed) fresh basil leaves
• 1 * 1 green onion, coarsely chopped
• 2 * 2 tablespoons (packed) fresh Italian parsley
• 2 * 2 tablespoons drained capers
• 1 * 1 tablespoon fresh lemon juice
• 2 * 2 teaspoons Dijon mustard
• 1 * 1 garlic clove, peeled
• 3 * 3 tablespoons extra-virgin olive oil
• Vegetables:
• 1 * 1 tablespoon olive oil
• 1 * 1 pound green beans, stem end trimmed
• 12 * 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
• 3 * 3 tablespoons water
• 2 * 2 tablespoons fresh Italian parsley leaves (for garnish)

Preparation

Step 1

For sauce verte:
Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables:
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.