8 side-dish servings

• Preheat oven to 450°F.
• In large roasting pan (17” by 11½”), toss 1½ pounds trimmed green beans with 1 tablespoon oil and ½ teaspoon salt.
• Roast beans, stirring twice, until tender and slightly browned, 25 to 30 minutes.
• Meanwhile, from 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
• Chop ½ cup loosely packed fresh mint leaves and 2 tablespoons loosely packed fresh oregano leaves.
• In large bowl, with wire whisk, mix lemon peel and juice, ¼ teaspoon ground black pepper, 2 tablespoons olive oil, and ¼ teaspoon salt until blended.
• When green beans are done, add to vinaigrette in bowl.
• Add chopped mint and oregano; toss until beans are evenly coated.
• Serve warm or cover and refrigerate up to 1 day.