<p>Roasted vegetables. Great at room temperature.</p>
<p>Cut red/orange/yellow peppers into strips. Cut peeled onions into large rings (yellow or red). Snap the stem ends off green beans but leave whole. </p>
<p>Line a couple of shallow, rimmed baking sheets with aluminum foil. Place them in the oven and preheat to 500F. In a large bowl, toss the vegetables with a couple of tablespoons of olive oil, coarse salt, lots of freshly ground black pepper, and some minced garlic.</p>
<p>It is essential that your vegetables fit in the baking pans in close to a single layer, although some doubling is fine. The point is that you don’t want them to steam.</p>
<p>When the oven and pans are up to temp, quickly scrape the vegetables evenly over the pans and roast until beginning to blacken a little. Remove from oven and dump into a large shallow pan to cool. At this point, you can crumble some herbes de provence or similar herb (like Greek oregano) over them and sprinkle with a tablespoon or so of balsamic vinegar, but that’s optional.</p>