Roasted Green Bean Salad

I love make-ahead meals including veggie dishes that are easy to pull out of the fridge and serve with other leftover main dish material.  This is one of those that I use often during green bean season.

olive oil
green beans
cloves of garlic, optional
salt and pepper to taste

For the dressing per pound of raw beans:
1/4 cup olive oil
1 tablespoon vinegar (we use cider)

Preheat oven to 425 degrees.  Grease baking sheet.  Lay green beans whole (and optional garlic cloves) out on baking sheet and drizzle with olive oil, tossing to coat.  Salt and pepper to taste and roast until tender, about 15 to 20 minutes.  Let cool slightly then pour dressing over beans and let marinate in fridge until you want to eat them!  Delish!