• 16 red bell peppers
• 2 tsp. sherry vinegar
• Salt
• 4 cloves garlic , peeled
• 3 Tbsp. olive oil
• 1/2 pound green beans , ends trimmed
• 10 okra , stem ends trimmed
• 6 mint leaves , chopped
• 16 unsalted almonds , toasted and coarsely chopped

Preheat oven to 500°. Place peppers on a sheet pan lined with aluminum foil; dry roast until skin blisters and loosens, about 25 minutes. Immediately transfer to a container, tightly cover, and cool at room temperature for 30 minutes.

Once peppers are cool enough to handle, peel, and remove seeds. Squeeze peppers to extract their natural liquid, about 1 pint. Dilute this "consommé" with 4 ounces of water, and add vinegar and salt to taste. (Save roasted peppers to make the romesco in the grilled figs recipe.)

Reduce oven to 300°. Fold a sheet of aluminum foil to form a small rectangular pouch. Place garlic, 2 tablespoons olive oil, and a pinch of salt in pouch and cook until garlic is soft but not mushy, about 2 hours. Remove and set aside.

About 30 minutes before garlic is done cooking, bring a pot of salted water to a boil and fill a bowl with ice water. Cook green beans in boiling water for 2 minutes, then plunge directly into ice bath. Drain and place on paper towels.

Toss okra in remaining olive oil. Pan roast over medium-high heat until soft, 5 to 7 minutes. Reheat consommé in a small pan over low heat for about 1 minute.

Chop green beans and okra, leaving 8 beans whole for a garnish (optional). To serve, divide vegetables, mint, garlic, and almonds among 4 small bowls. Pour in warm consommé; drizzle with garlic-infused olive oil. Season to taste with salt.