3 lb. roasting peppers
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1 lb. green beans
1 tbsp. butter
6 cloves garlic, sliced
2-3 scallions
1 head radicchio, washed and torn
1 cup chicken broth
2 tbsp. heavy cream
1 zucchini, cut into 3/4 inch chunks
1/2 cup corn
1/2 c. crumbled goat cheese

Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with 1 tablespoon olive oil. Place on broiler pan, skin sides up. Broil peppers about 4-inches from heat for 5 to 6 minutes or until skin darkens. Remove to small bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skins and discard; cut peppers into 1/4-inch dice.

Bring medium-size saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and green beans; cook for 5 minutes or until beans are just tender. Drain in colander; rinse under cold water.

In large skillet, heat remaining tablespoon of olive oil and the butter over medium-high heat.

Add scallions; cook for 1 minute. Add zucchini and corn; cook, stirring occasionally, for 6 minutes. Add green beans, roasted pepper, broth, heavy cream, the remaining salt and the black pepper; cook, stirring occasionally, for 5 minutes or until vegetables are tender and mixture thickens slightly.

Serve immediately.