Warm vegetable salad

Ingredients:

• 2 whole red bell peppers
• 700 g of red and white new potatoes
• 350 g green beans, cut in half (remove ends)
• 1 bunch green onions, thinly sliced
• 0.5 cup chopped fresh parsley
• 2 cloves garlic, crushed
• 2 tablespoons chopped oregano leaves
• Zest and juice of 1 lemon
• 2 tablespoons white wine vinegar
• 0.5 cups extra-virgin olive oil
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper

Preparation:

1. Preheat the oven to broil. Place the red peppers on a foil-lined baking sheet. Place them in the oven and broil, turning every 2-3 minutes, until the skins are blackened, about 8-9 minutes total. Place the peppers in a bag. Seal the bag and let the peppers sit for 10 minutes to loosen the skins and cool.
2. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10–12 minutes. Transfer the potatoes to a cutting board. Add the green beans to the pan. Cook until tender, about 3 minutes.
3. Transfer the beans to a large bowl. Cut the potatoes in half while still warm and toss them in the large bowl with the green beans.
4. Remove the peppers from the bag. Peel off the skins. Cut the pepper flesh into wide strips, removing the seeds and veins. Place the peppers in a bowl with the potatoes. Add the green onions, parsley, and garlic and stir.
5. In a small bowl, combine the oregano, lemon juice and zest, and white wine vinegar. Stir in the olive oil. Season with salt and pepper to taste. Toss the warm vegetables with the vinaigrette. Serve immediately.