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In a large skillet, heat oil over med. heat. Add onion; cook about 10 min. or until onion is very tender and golden brown, stirring occasionally. Stir in vinegar. Cook and stir for 1 to 2 min. more or until liquid is evaporated. Stir in roasted bell pepper, olives, basil, salt, and pepper. Remove skillet from heat; cover and keep warm. In a covered med. saucepan, cook green beans in a small amount of boiling water for 10 to 12 min. or until crisp - tender; drain. To serve, stir the onion mixture into green beans.
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