Roasted Green Beans and Red Bell Peppers

Serves 4

I absolutely love roasted green beans and have them often. Occasionally, I add red bell peppers to the beans, which adds a little sweetness and lots of flavor. You can also use yellow or orange peppers, but I think that red have the most flavor. A combination would be very colorful. When fresh beans are not in season, I use the ready-to-cook bagged fresh beans in the produce department. This recipe is a quick, easy, healthy and delicious Italian-inspired side dish.

Ingredients

• Cooking oil spray
• 1 pound fresh green and/or yellow wax beans, stem ends removed, rinsed and well-drained (can use bagged, prewashed fresh green beans)
• 1 medium red bell pepper, rinsed and dried
• 3 large cloves garlic, crushed, peeled and coarsely chopped
• 2 teaspoons dried oregano leaves
• Salt and pepper to taste
• About 2 teaspoons olive oil
• 1 tablespoon freshly grated Parmesan cheese

Preheat oven to 425° F. For easy cleanup, line a large baking sheet or shallow-sided baking dish with foil. Spray lightly with olive or other cooking oil spray.

If desired, snap the beans into smaller pieces. Cut the peppers into strips about the same size as the beans. Place the beans and pepper strips on the sheet pan, then add the garlic, oregano, salt and pepper. Drizzle with enough olive oil to lightly coat. Toss to combine, then spread into one layer. Bake until the beans and peppers are tender, about 20 to 30 minutes, depending on size. Sprinkle with the Parmesan cheese and roast about 2 more minutes. Serve hot, warm or room temperature.