This is a vegetarian side dish that highlights the robust flavors of each ingredient to its fullest. I came up with this dish while looking for a way to develop flavor while cutting unnecessary fat, and by roasting the bell peppers, garlic and mushrooms was able to bring out a richness that can not be developed in my opinion by other cooking methods.
one pound organic green beans
8 large crimini mushrooms, cleaned and sliced
two heads of garlic
three red bell peppers
2 tbsp olive oil
salt and freshly ground black pepper
Preheat oven to 400 degrees.
Remove the stem ends from each green bean then steam until tender but still crisp. Cut the tops of each head of garlic off and put into a roasting pan with the red bell pepper, coat with olive oil, season with salt and pepper then roast until softened, about 30 to 45 minutes, set aside to cool. In the same pan, add the sliced mushrooms and roast until tender and golden, about 10 to 15 minutes. When finished cooking, push to one side of the pan, squeeze out the roasted garlic cloves and mash into a paste, remove skins from the bell peppers and tear them into the pan with the mushrooms, add the green beans then toss everything together until evenly distributed.