Salt and freshly ground pepper
lb fresh green beans, trimmed
large white onion, chopped
large tomatoes, chopped
teaspoons minced fresh oregano or 2 teaspoons dried
cup extra-virgin olive oil
Tzatziki for serving (Greek yogurt-cucumber sauce)
Preheat oven to 425 degrees. Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender; 1-2 minutes. The timing will depend on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking. Drain and set aside. Combine the onions and tomatoes in a heavy baking dish. Add the green beans, oragano, and salt and pepper to taste. Drizzle the olive oil over the vegetables and toss to coat. Cover with aluminum foil and roast until the beans are tender-crisp, about 20 minutes. Uncover the dish and continue roasting until just tender, 15-20 minutes longer (for a total roasting time of 35-40 minutes). Stir the beans 3 or 4 times during roasting. Taste and adjust the seasoning.