Ingredients

• 1/3 cup (packed) fresh basil leaves
• 1 green onion, coarsely chopped
• 2 tablespoons (packed) fresh Italian parsley
• 2 tablespoons drained capers
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, peeled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon olive oil
• 1 pound green beans, stem end trimmed
• 12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
• 3 tablespoons water
• 2 tablespoons fresh Italian parsley leaves (for garnish)

Instructions

1. Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
2. For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
3. Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.