Ingredients
2lbsnew potatoes,small
1lbgreen beans
7½tbspolive oil
¾tspsalt
2tspfresh thyme,chopped
¼lbsoppressata,or hard salami, sliced
½lbfresh mozzarella,salted
½cupflat leaf parsley,chopped
¼tspfresh ground black pepper
2tsplemon juice
Preparation
Heat the oven to 450 degrees F.
On a baking sheet, toss the potatoes with the green beans, 3½ tablespoons of the oil, ½ teaspoon of the salt, and the dried thyme, if using.
Roast in the center of the oven for 20 minutes.
Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using.
Roast for about 10 more minutes until the vegetables are golden and tender.
Transfer the vegetables to a large bowl.
Add the remaining 4 tablespoons oil, salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.
Add the lemon juice and toss again.
Let stand for 5 minutes to absorb the dressing before serving.
