This yellow, red and green dish makes the most of summer’s bounty. Serve it with any simply prepared meat, poultry or fish dish.
Bring a medium pot of salted water to a boil. Add the beans and simmer until just tender, about 3 minutes. Drain; plunge the beans into a large bowl of cold water to stop the cooking. Drain again.
Heat the butter and oil in a large skillet over high heat. Add the bell peppers and sauté until wilted, about 4 minutes. Add the beans, salt, lemon zest, lemon juice and pepper. Sauté until the beans are crisp-tender and lightly browned, about 4 minutes. Serve hot, topped with basil leaves.
* Use a zester, microplane or the fine portion of a box grater to zest the lemon. Be careful to zest only the outer skin of the lemon as the inner, white portion is bitter.