Categories: Gluten-Free, Vegetables

Ingredients

• 1 tablespoons extra-virgin olive oil
• 1 teaspoons Dijon mustard
• 1 teaspoons pure maple syrup
• 1 cloves garlic, minced
• 1/4 teaspoon salt
• 6 ounces green and/or yellow beans
• 1 bell peppers, thinly sliced lengthwise
• 1/6 cup toasted pine nuts, (see Tip)
• 1 tablespoons balsamic vinegar

Directions

1. Preheat oven to 400°F (or see Grill Variation, below).

2. To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.

3. Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss.

4. Place one-fourth of the vegetable mixture (about 1 cup) on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. Sprinkle with pine nuts.

5. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the vegetables with vinegar just before serving.

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