Smokey, roasted Green Beans plus sweet, crunchy peppers and nutty, peppery Arugula and lots of Garlic.

Preheat the oven to 425.

Peel and mince 1-2 cloves of garlic.  Peel and core 2 Gypsy peppers and cut them into thin julienne strips.

Wash and spin dry 2 C. or more of Arugula leaves.

Trim 1/2 lb. of Green Beans and toss with 1 T. olive oil and 1/2 t. salt.  Place in a large cast-iron skillet or on a baking sheet.  Roast until the beans are well-browned on one side, then stir to combine and roughly turn the beans.   Roast another 2-3 minutes, then toss the garlic with the beans and remove from the oven.  Allow them to keep cooking another 3-5 minutes, then transfer to a large bowl and toss with the peppers.

When the beans are still warm but not steaming hot, drizzle vegetables with 1 t. lemon juice or red wine vinegar, then toss and taste.  Add more salt and/or vinegar to taste.

Toss with the arugula leaves and serve immediately.  Top with toasted pumpkin seeds.