Herbed Green Beans with Roasted Red Peppers
1 sheet heavy duty aluminum foil (18x24 inches)
2 lbs. whole green beans, trimmed (or 2 packs frozen whole green beans, 16 ounce size each)
1 jar roasted red peppers, drained and cut into strips (7 ounce size)
1/2 cup Durkee's French Fried Onions, crushed plus 1/4 cup more
3 Tbsp. water
1/4 stick butter, melted
2 tsp. dried basil
1 tsp. Frank Davis Vegetable Seasoning
3/4 tsp. salt
1/8 tsp. black pepper
Preheat the oven to 450 degrees and liberally spray the sheet of foil with non-stick Pam.
Then center the green beans on the sheet of foil, top with the roasted peppers, sprinkle on the half cup of French fried onions, and drizzle on the water, butter, sweet basil, vegetable seasoning, salt and pepper.
Now bring up the foil sides and double fold the top and ends to form one large foil pocket. Be sure to give yourself lots of headroom to allow for heat circulation inside though.
Finally, bake 30 to 35 minutes on a cookie sheet in the oven until piping hot.
Then sprinkle with the extra quarter-cup of French fried onions as final garnish before serving.
(Chef's Note: Increase the baking time by an additional 10 minutes if using frozen beans).
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