Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 16

　　1 cup sliced almonds

　　7 red bell peppers (about 3 1/2 pounds)

　　2 tablespoons olive oil

　　2 1/2 pounds haricots verts (French thin green beans) or regular green beans

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.

　　

Step 3

In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.