Ingredients
2 Tbs. red-wine vinegar
1/2 tsp. dried oregano
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 lb. green beans, trimmed and cut into 2-inch lengths
1-1/2 lb. red-skinned potatoes, scrubbed and cut into 3/4-inch pieces
4 to 5 scallions, finely chopped, white and green parts separated
1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
1/2 cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled goat cheese
Fine Cooking
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1/2 tsp. dried oregano
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 lb. green beans, trimmed and cut into 2-inch lengths
1-1/2 lb. red-skinned potatoes, scrubbed and cut into 3/4-inch pieces
4 to 5 scallions, finely chopped, white and green parts separated
1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
1/2 cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled goat cheese
Description
Fine Cooking
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