Garlicky Roasted Green Beans and Potatoes

This is an old classic.  Tossed with arugula, it makes a filling dinner salad.

Trim 1/2 lb. green beans.  Cut in 2-3 pieces.

Core and remove the seeds from 3-4 sweet peppers, then cut into rounds or half rounds.

Cut 1 lb. of potatoes lengthwise in quarters or eighths (french-fry sized).

Toss the beans and peppers in 1 T. olive oil plus salt and pepper until coated, then arrange on a baking sheet.  Do the same with the potatoes, and arrange them on a separate sheet.

Roast the vegetables at 400 degrees, turning at least once so that they get browned on at least two sides.

Mince 2-4 cloves garlic.  Add the garlic to the beans/peppers when the vegetables are almost cooked, and stir to combine.  Cook another 2-3 minutes and remove the pan from the oven.

Grate 1 C. of cheddar or sharp jack cheese.  Sprinkle over the potatoes when they are browned and bake for another 5 minutes.

Toss everything together in a large bowl.  Allow to cool for 5 minutes, then toss with 4 C. arugula leaves (optional).

Taste and season with salt and pepper.  You can also drizzle with balsamic vinegar to taste.

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