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.