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- 1 red pepper seeded but left whole
- 1 small red barrel onion peeled
- 1 carrot peeled
- 3 golden beets peeled
- 2 heirloom tomatoes cut into 1-inch chunks
- 1/4 lb. green beans (haricot vert) ends picked
- 1/4 lb. yellow snap beans ends picked
- 5 fresh purple basil leaves
- 5 fresh green basil leaves
- 1 package salad greens or 1 head butter lettuce leaves torn into large pieces
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions:View on PBS Food
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