Roasted garbanzos and cauliflower with green beans, lemon and kalamata olives

Ingredients

• 1 can garbanzo beans, drained and rinsed
  
• 3/4 head of cauliflower, cut into thin florets
  
• 3/4 pound green beans, trimmed
  
• 1 clove of garlic, minced
  
• 2 tablespoons lemon zest (from approx. 2 large lemons)
  
• 1/2 cup kalamata olives, thinly sliced
  
• 3 tablespoons olive oil, divided
  
• fresh lemon juice
  

Directions

1. Preheat oven to 375 and bring a large pot of salted water to a boil.
2. Toss the rinsed garbanzo beans and cauliflower with 2 tablespoons olive oil. Season generously with salt and pepper. Spread onto a rimmed baking sheet. Bake for 20-25 minutes, stirring occasionally until the cauliflower is browned and the garbanzo beans are crisp.
3. Add the trimmed green beans to the pot of salted water. Cook for a few minutes until crisp-tender. Shock in ice water to halt the cooking.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet. Add the garlic and lemon zest. Cook until fragrant, about 1 minute. Add the green beans and saute for 3-4 minutes until the green beans reach your desired tenderness. In this recipe, I prefer them to be tender with the slightest bite.
5. Optional: To fancy this recipe up for a dinner party, I've tossed in a 1/4 cup of toasted pine nuts or a 1/4 cup of fresh grated Parmesan cheese.