Green Beans and Zucchini with Sauce Verte

Sauce verte:

1/3 cup (packed) fresh basil leaves

1 green onion, coarsely chopped

2 tablespoons (packed) fresh Italian parsley

2 tablespoons drained capers

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 garlic clove, peeled

3 tablespoons extra-virgin olive oil

Vegetables:

1 tablespoon olive oil

1 pound green beans, stem end trimmed

12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

3 tablespoons water

2 tablespoons fresh Italian parsley leaves (for garnish)

For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

(The reviews recommend that you saute/grill/roast your veggies then add the sauce)

Got this here: Healthy Eats