1 1/2 lb fresh green beans, washed, trimmed and snapped in half if long
8 ounces fresh mushrooms, washed and sliced
4 tsp olive oil
1 tsp sea salt
1 tsp ground black pepper
1 tbsp lemon juice
1 tbsp minced garlic
Place beans and mushrooms in an 8 cup plastic container that has a tight fitting lid.
Mis the rest of the ingredients and pour over the beans and mushrooms. Close with the lid and shake to coat the beans and mushrooms with the sauce.
Place in the refrigerator for at least 20 minutes.
About 30 minutes before serving, preheat oven to 425. Spread a piece of aluminum foil on a baking sheet and spray with oil. Spread the beans and mushrooms on the foil and back for 25 minutes.