Roasted Balsamic Peppers and Green Beans

Sweet peppers and green beans (not to mention purple, yellow, and other colored beans) are still showing up plentifully at the farmers market. Enjoy them while they last! (And freeze some for later.) Red peppers combined with green beans make a nice visual effect here, but use whatever color peppers and beans you like.

2 sweet peppers, in long slices
1 lb green beans, stemmed
3-4 cloves garlic, minced
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 425 degrees.

Toss the vegetables with the other ingredients in a roasting pan. Roast, stirring once or twice to prevent sticking, until tender but not mushy, about 15 minutes.

Serves 4-6.