ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE
Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like these in barbecue sauce all day every day and not complain! The Barbecue Sauce is both tomato and Balsamic vinegar based – perfect!
Serves 4 mains, 8 sides
Make Barbecue Sauce first: Makes 1-1/4 cup, almost
3/4 c. ketchup
1 T. extra virgin olive oil
2 T. Balsamic vinegar
2 T. Worcestershire sauce
2 T. liquid smoke
1 t. garlic powder
3 T. light brown sugar
1/2 t. salt plus to taste
fresh grind black pepper to taste
2 T. water
1- Combine all barbecue ingredients in mixing bowl. Stir with fork or whisk till oil is thoroughly blended in.
2- Adjust for salt, then set aside till ready to use.
Veggie Saute:
2 T. extra virgin olive oil
1 c. diced onion, 3/8 inch squares
salt
4 c. partially thawed cut Italian green beans (broad beans)
5 c. partially thawed cauliflower buds, cut into bite size, not mouth size
1 t. salt
fresh grind black pepper as desired
2 t. garlic powder
1 t. dried basil
1/2 c. small pitted Kalamata olives, cut into quarters plus 1 T. olive juice drained and set aside
12 oz. jar sweet red roasted peppers, including liquid from jar drained and set aside – cut into 1/2 inch dice
1- In extra-large skillet, over medium heat, melt olive oil. Add onion, a little salt and saute till lightly brown-tinged in some spots.
2- Add beans and cauliflower, salt, black pepper grind, garlic and basil. Stir up and over till all veggies are coated with the oil as much as possible. Cook about 10 minutes, stirring as needed.
3- Add olives plus 1 T. olive juice, and peppers plus all of pepper juice. Stir up and over to distribute evenly. cover and cook about 10 minutes longer, stirring as needed.
4- When veggies are taste-tested for doneness to your liking (cauliflower should be tender with a slightly gelatinous texture like shrimp), add all of barbecue sauce, stirring to evenly coat.
5- Heat till very hot. Adjust for salt and serve.
6- Serve with or without steamed rice. We preferred it today without the rice.
7- Optional: drizzle each serving with a bit of extra virgin olive oil and a fresh grind black pepper twist.
CHEF DAVIES-TIGHT™ 