Penne Pasta with Roasted Mushrooms, Garlic, and Peppers

1 garlic bulb, roasted
16 ounces pene
2 portabellos
2 tablespoons olive oil
1 large red bell pepper, blackened and peeled
2 cups green beans, blanched
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
½ cup freshly grated parmesan cheese
Roast garlic the night before. Cook 16 oz package penne according to package. Brush 2 large protabellos with olive oil and grill for about 10 minutes; slice 1/2-in thick. Roast red bell pepper until blackened, place in plastic bag to loosen the skin, peel, and cut into strips. Blanch tender green beans. Toss each vegetable into big bowl of pasta as it is ready; add extra virgin olive oil, balsamic vinegar, parmesan cheese and roasted garlic..
Green Salad