Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon 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 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. Makes 6 servings.