• 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 8 long 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 (10-14 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 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 and sprinkled with salt and pepper then drizzle with Mediterranean Olive Oil.

Make Ahead Tip:

• 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.