Dressing the vegetables while they’re still warm is the key to bringing out the full flavor of this simple dish. If you’re using leftover beans or potatoes, you’ll want to microwave them briefly. For a nice variation (and a more complete meal), try adding a handful of cherry tomatoes, some thinly sliced onion and a can of good-quality albacore tuna.
|2||pounds||green beans, cut in half**|
|1/2||cup||grated Parmesan cheese|
|*Use waxy, thin-skinned potatoes such as red or Yukon gold, not russet baking potatoes.** For best flavor, use Italian Romano green beans found in good produce markets. Substitute Blue Lake beans when Romanos are unavailable.|