Mixed Vegetable Bundles - cooking recipe

Ingredients

1/2 lb thin green beans, trimmed
6 None scallions, trimmed
1/4 None red bell pepper, cut into thin strips
1/4 None yellow bell pepper, cut into thin strips
1/4 None orange bell pepper, cut into thin strips
2 tsp olive oil
1 tbsp chopped shallot
1/4 cup dry white wine or vermouth
1/4 tsp lemon zest
1 tbsp lemon juice
2 tbsp butter
2 tbsp sliced toasted almonds

Preparation

Blanch green beans in boiling salted water for 3-4 mins, or until just tender. Shock in ice water then drain. Blanch scallions for 30 seconds, or until limp. Shock in ice water then drain.
In a large frying pan, saute green beans and bell peppers in olive oil for 1 min. Season. Arrange sauteed vegetables into six piles and tie into bundles using scallions.
Return frying to medium-high heat. Cook shallot until softened. Season. Add wine and cook until reduced to a glaze. Add lemon zest, lemon juice, and butter, stirring until emulsified. Add bundles and gently toss to coat. Arrange on a warm serving platter and sprinkle with almonds.