Ingredients:

-1 1/2 cups fresh green beans, cut into 1-inch lengths

-1/2 medium red onion thinly sliced

-1 medium red bell pepper- seeded and cut into 1-inch strips

-2 cups (10oz) cherry tomatoes, halved

-2 cloves garlic, minced

-3T olive oil

-1/4 tsp salt

-3/4 tsp dried oregano

-1/2tsp crushed red pepper flakes

-1 15 oz can red kidney beans, rinsed and drained

-1 15 oz chic peas, rinsed and drained

-14oz can quartered artichoke hearts

-1/2 cup pitted and sliced kalamata olives

-3T fresh dill roughly chopped

-2T red wine vinegar

Directions:

1. Preheat oven to 375 F.
2. In mixing bowl toss together green brans onion, bell pepper, tomatoes, garlic, olive oil, and salt. Spread evenly on baking sheet.
3. Roast on top rack for 25-30 minutes until tomatoes have burst. Pull pan out and sprinkle evenly with oregano and red pepper flakes.
4. Meanwhile, in large mixing bowl, combine the kidney beans, chickpeas, artichokes, and olives, gently stirring so as not to crush anything.
5. Transfer the hot vegetables from the sheet pan to the bowl, along with the dill and vinegar. Mix just enough to incorporate.
6. Serve hot or at room temperature