Red and Green Sauté

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This colourful sauté is a wonderful side dish to have in your repertoire. You can make it year round, and it goes well with any fish, meat or poultry dish.

Tags: Intermediate, 30 mins, Side Dishes, Vegetables, Fry, High Fibre
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 18  minutes
Total: 38  minutes

Additional Information


1 onion, thinly sliced
1/4 cup (50 mL) PC Splendido Parmigiano Reggiano
3 tbsp (45 mL) PC Roasted Garlic Olive Oil
1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
1 lb (500 g) green beans, ends trimmed
Half 100 g pkg no name Slivered Almonds
1 sweet red pepper thinly sliced


  1. Cut green beans in half crosswise. In large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. Drain. Rinse under cold running water. Drain well.
  2. In large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish. Add oil to pan; heat over medium-high heat. Cook onions until softened, about 2 to 3 minutes. Stir in red peppers, green beans and spice grinder; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl.
  3. Sprinkle cheese over top. Serve warm.

Chef's Tips

Use pine nuts in place of almonds, if you prefer.

Nutritional Information

Per serving
Calories 180 Cal
Fat 13 g
Sodium 280 mg
Carbohydrate 11 g
Fibre 4 g
Protein 5 g
Source of fibre.