Crisp potato rounds and tender green beans seasoned with garlic make a satisfying side dish for grilling season. If you don't have a large rimmed baking sheet, use two smaller pans, one for the potatoes, the other for the green beans and garlic.

3 tablespoons olive oil, divided
2 large russet potatoes(about 1 1/2 lb.), unpeeled, cut crosswise into 1/2-inch-thick slices
3/4 teaspoon coarse salt, divided
1/8 teaspoon pepper
12 oz. green beans
5 medium garlic cloves, unpeeled
2 tablespoons chopped fresh parsley

1. Heat oven to 425°F. Spread 2 tablespoons of the oil in large rimmed baking sheet. Arrange potatoes on baking sheet in single layer; turn to coat both sides with oil. Sprinkle with 1/2 teaspoon of the salt and pepper.

2. Bake 22 to 25 minutes or until golden brown on bottom. Turn; move to one side of pan. Add green beans and garlic to empty side of pan; sprinkle with remaining 1/4 teaspoon salt. Bake 15 minutes or until potatoes are browned and beans are tender and light golden brown.

3. Arrange potatoes on platter. Squeeze garlic from skins onto cutting board; mash with side of knife until smooth. Toss mashed garlic and remaining 1 tablespoon oil with beans; place over potatoes. Sprinkle with parsley.

4 (2-cup) servings

PER SERVING: 250 calories, 10.5 g total fat (1.5 g saturated fat), 5.5 g protein, 37 g carbohydrate, 0 mg cholesterol, 310 mg sodium, 3.5 g fiber