2 lbs. fresh green beans, trimmed to 2 inch lengths
1 large red pepper
Zest of one large orange
3 tablespoons olive oil
½ teaspoon fresh rosemary, snipped
1/8 teaspoon salt
1/8 teaspoon pepper

Wrap the red pepper in tin foil with 1 tablespoon olive oil, roll it around to coat the pepper well. Bake @ 500 F for 40 minutes. Let cool, still wrapped in foil about 15-20 minutes, or until skin wrinkles. Remove the skin, stem and seeds, slice into small strips about 1 inch by ¼ inch. Set aside.

Steam or boil green beans about 6 minutes.

Over medium heat, cook zest in oil until slivers sizzle. Stir in all ingredients, heat thoroughly. Serve.