1 pound fresh green beans, trimmed and cut into 2-inch-long pieces
1Heat oil over medium-low heat in a large nonstick skillet. Add onion; cook about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid is evaporated. Stir in roasted red peppers, olives, basil, salt and ground pepper. Remove from heat; cover and keep warm.
2Meanwhile, cook green beans in a small amount of boiling water in a covered large saucepan, about 10 minutes or until crisp-tender; drain. Stir the onion mixture into green beans.