Cook’s Notes: I love the lemon potatoes at our local Greek restaurant, but you can only get them with an entree. Here’s the version I developed to cook at home. This dish has potatoes, beans, and vegetables in a delightful lemon dressing.
16 oz bag fingerling potatoes (Trader Joe’s “steam in bag” kind)
16 oz bag fresh green beans
4 green zucchini, sliced
2 yellow squash, sliced
1 red bell pepper, seeded and chopped
1/3 cup olive oil, divided
1.5 teaspoons kosher salt, divided
1 can cannellini (white) beans, rinsed and drained
1/3 cup fresh squeezed lemon juice (about 3 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
freshly ground black pepper
Heat oven to 450F degrees. Line two baking sheets with foil; lightly coat with cooking spray.
Microwave the potatoes according to the bag instructions. Slice the steamed potatoes into chunks.
Toss the zucchini and green beans with half the olive oil and half the salt. Spread them out in a single layer on one of the prepared pans. Bake for 12 to 15 minutes until tender. You may need to remove the green beans and let the zucchini continue roasting.
Turn the oven down to 425F. Toss the squash and red pepper with the remaining olive oil and salt. Spread them out in a single layer on the second prepared pan. Bake for 15 to 20 minutes until tender.
Combine potatoes, roasted veggies, and cannellini beans.
Combine dressing ingredients in a jar, shake well, and pour over vegetable mixture. Serve at room temperature.
Adapted from an orzo recipe at Show Me Vegan (link)