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1
Preheat the broiler.
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2
Place the red peppers on a foil lined baking sheet.
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3
Place the red peppers under the boiler.
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4
Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total.
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5
Place the blistered peppers in a plastic bag.
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6
Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
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7
Meanwhile, bring a large pot of salted water to a boil over high heat.
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8
Add the potatoes and cook until tender, about 10 to 12 minutes.
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9
Remove the potatoes to a cutting board.
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10
Add the green beans to the pot.
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11
Cook the green beans until tender, about 3 minutes.
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12
Remove the green beans to a large bowl.
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13
Slice the potatoes in half while still warm and combine them with the green beans in the large bowl.
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14
Remove the peppers from the plastic bag.
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15
Peel off the skin from the peppers.
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16
Slice the pepper flesh into wide strips and remove the seeds and veins.
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17
Place them in the bowl with the potatoes.
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18
Add the scallions, parsley, and garlic
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19
and toss to combine.
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20
In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar.
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21
Whisk in the olive oil.
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22
Stir in the salt and pepper.
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23
Toss the warm vegetables with the herb vinaigrette.
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24
Serve immediately.
