This is a fast, high-heat roast. If you want, you can lower the oven temperature and do a longer, more traditional roasting of the vegetables.

2-1/2 c green beans, trimmed, cut in pieces if you like
1 large red bell pepper, seeded, deribbed, cut into strips
2 – 3 garlic cloves, peeled, each clove quartered, or not
1 – 2 T extra-virgin olive oil, or other oil (peanut oil is good)
salt and pepper, to taste

1. Preheat oven to 500ºF.

2. Toss green beans, bell pepper, and garlic with the oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet. Roast for 10 minutes, stirring once, until browned and tender. Serve hot or at room temperature.