Roasted Green Beans & Red Bell Pepper with Garlic and Ginger

4-5 large garlic cloves, finely minced
1 heaping T minced fresh gingerroot
2 T olive oil
3 red bell peppers, cut into thin strips
1 lb. thin fresh French-style green beans, ends trimmed and cut in half
salt and fresh-ground black pepper to taste
Preheat oven to 450F. Mince 4-5 large garlic cloves, enough to make a heaping tablespoon of minced garlic. Peel ginger root and finely mince enough ginger to make a heaping tablespoon of minced ginger. Put olive oil, minced garlic, and minced ginger in a glass bowl or measuring cup and let it marinate while you prep vegetables. (This will slightly season the oil.)
Put the green beans and red pepper strips into a medium-sized bowl and then toss with the olive oil, minced garlic, and minced ginger. Season to taste with salt and fresh ground black pepper. Spread the vegetables out on a large baking sheet, arranging it so vegetables aren't crowded (as much as you can.) Roast 15 minutes, or until a few beans are starting to look browned and the veggies are tender-crisp.