Haricots Verts (French Green Beans)

This recipe comes once again from Ina Garten's Barefoot in Paris. I couldn't find the French green beans at my grocery store so I used regular green beans.

1 lb French string beans, both ends removed
salt
1 red onion, large-diced
1/2 red pepper, large-diced
1/2 yellow pepper, large-diced (for a festive look, I used only 1 red pepper)
olive oil
pepper

Preheat oven to 425.

Blanch the green beans (4 min for French beans, 7-8 min for regular green beans) in boiling salted water. Drain immediately and immerse in ice water to stop cooking. Cool; then drain and set aside.

Toss the onion and bell peppers with 2 T olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast 15 min, tossing from time to time.

Just befor serving, reheat the beans in a large saute pan drizzled with a little olive oil. Serve green beans beans with roasted vegetables on top.