1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop into bite-size pieces. Quarter lemon. Drain and rinse beans. Dice tomato into 1⁄2-inch pieces.