1 tablespoon extra-virgin olive oil

1/4 teaspoon flaked sea salt, such as Maldon

Freshly ground pepper to taste

Bring 1 inch of water to a boil in a large pan fitted with a steamer basket. Steam green beans and bell pepper until tender-crisp, 3 to 5 minutes. Trim whites off scallions and place the greens on the vegetables in the steamer during the last minute of cooking to soften. Transfer the vegetables to a large plate.

Divide the beans into 8 portions (10 to 14 beans each). To make a bundle, lay a scallion green on your work surface and place 1 portion of beans and 3 pieces bell pepper across it. Wrap the scallion green around the vegetables and tie a knot to secure the bundle. Transfer to a serving platter. Repeat with the remaining vegetables.

Melt butter in a small skillet over medium heat; smash garlic flat, add to the pan and cook, swirling often, until the butter is nutty brown, 2 to 4 minutes. Discard the garlic. Stir in oil. Serve the bundles drizzled with the butter/oil and sprinkled with salt and pepper.

To make ahead: Keep assembled bundles warm in a 225 F oven for up to 15 minutes; brown the butter (Step 3) and hold until ready to serve. Reheat if necessary.

Recipe Nutrition: Per serving: 73 calories; 5 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 7 g carbohydrate; 0 g added sugars; 2 g total sugars; 2 g protein; 3 g fiber; 64 mg sodium; 170 mg potassium.

Nutrition bonus: Vitamin C (58 percent daily value), Vitamin A (25 percent dv)

1/2 Carbohydrate Serving(s)

Exchanges: 1 1/2 vegetable, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)