Roasted Green Beans and Red Bell Pepper with Garlic and Ginger

Ingredients

• 1 heaping tablespoon of minced garlic
• 1 heaping tablespoon minced ginger root
• 3 T olive oil
• 2 red bell peppers, cut into thin strips
• 1 lb. thin French-style green beans, ends trimmed and cut in half
• Salt and fresh-ground black pepper to taste

Directions

1. Heat the oven to 450F/230C. Chop 4-5 large garlic cloves until you have a heaping tablespoon. Peel the ginger root, then mince enough to measure a heaping tablespoon. Combine the olive oil, garlic, and ginger in a glass bowl or measuring cup, and let the mixture sit while you get the vegetables ready so the oil picks up a little flavor.
2. Slice the red bell peppers lengthwise into fourths, then discard the seeds and cut away any pale ribs. Trim off the curved top and bottom sections so the pieces are easier to slice neatly, then cut each pepper section crosswise into thin strips. Aim for pepper pieces that are only a touch wider than the green beans.
3. Cut the ends from the green beans, then halve the beans. For an easier trim, gather a loose handful, tap them upright on the cutting board to even the ends, trim that side, and do the same on the other side.
4. Add the green beans and red pepper strips to a medium-sized bowl. Pour in the olive oil mixture with the garlic and ginger, and toss until the vegetables are coated.
5. Transfer the vegetables to a large baking sheet, spreading them out so they sit in a single layer as much as possible. Roast for 20-22 minutes, until the vegetables are tender-crisp and some of the beans are just beginning to brown.
6. Add salt and fresh-ground black pepper to taste, and serve hot.