Ugh, weeknight dinners. Am I right? I used to dread the moment I looked in the fridge and realized I had to cook something healthy but didn’t have the energy for a marathon session over the stove. That’s exactly why this combination—my absolute favorite **Roasted Green Beans Squash And Tomatoes**—became the total MVP in our rotation. Seriously, minimal cleanup is the magic word here!
This isn’t some fancy, fussy recipe, honestly. It’s just tossing three gorgeous, seasonal vegetables with olive oil and seasonings, shoving it in a hot oven, and walking away. The flavor explosion from the roasting process—that slightly charred sweetness from the tomatoes mixed with earthy green beans—is just incredible for something so dirt simple. If you need a side dish that practically cooks itself and tastes like you spent way more time on it, you’ve found your winner. Get ready to see a lot more of these roasted vegetables around here!
Gathering Ingredients for Roasted Green Beans Squash And Tomatoes
Look, you don’t need a complicated shopping list for amazing results. I keep these staples on hand because honestly, they make whipping up a batch of these roasted veggies so quick. It’s all about having the right starting materials before you even think about turning on the oven. Here’s exactly what you need to pull this side dish together.
Vegetables for Roasted Green Beans Squash And Tomatoes
You want one good pound of fresh green beans—make sure you trim those ends off! Then grab two medium squash; I usually use a mix of zucchini and yellow squash, chopped into bite-sized chunks. And please, don’t forget the tomatoes—a whole pint of those sweet little cherry or grape tomatoes works best right off the vine.
Seasonings and Oil for Roasted Green Beans Squash And Tomatoes
We keep it classic here. You’ll need about three tablespoons of good quality olive oil—the flavor really matters when you’re roasting! Then we season simply with one teaspoon of dried Italian seasoning, half a teaspoon of salt, and just a tiny pinch (a quarter teaspoon) of black pepper to wake everything up.
Expert Tips for Perfect Roasted Green Beans Squash And Tomatoes
Okay, listen up because this is where we turn a regular side dish into something spectacular. The biggest mistake people make when roasting vegetables—any vegetables, not just our stellar **Roasted Green Beans Squash And Tomatoes**—is cramming them onto the pan like they’re waiting for a bus! You have to give them space to breathe.
If they overlap, they steam, and steam equals sad, soggy vegetables. Nobody wants that! For the best caramelization, I always remind myself to check out the steps in my guide on baking tips, too, because the principles of heat transfer are the same. I look for those deep brown, almost crispy edges before I pull them out; if a toothpick slides in with zero resistance but the edges look pale, I usually give them five more minutes. Trust me on cranking that temperature up!
Achieving Optimal Browning in Your Roasted Green Beans Squash And Tomatoes
High heat is your friend here. We preheat the oven to a blasting 400°F for a reason! Make absolutely certain your vegetables are dry before they hit the pan—tap them with a paper towel if they look damp post-washing. Then, spread them out so they are touching the metal pan surface, not each other. That direct contact is what creates those beautiful browned spots we are aiming for!
Ingredient Preparation for Even Roasting
If your squash pieces are huge and your green beans are teeny, you’re going to have some weirdly cooked veggies mixed together. Try to chop that squash into pieces roughly the same size—maybe half an inch thick. The cherry tomatoes are great because they are naturally uniform and burst beautifully, which adds moisture right where you need it without steaming the whole batch.
Step-by-Step Instructions for Roasted Green Beans Squash And Tomatoes
I know you’re ready to get these into the oven, but trust me, following these tiny steps in order makes sure that our **Roasted Green Beans Squash And Tomatoes** come out perfectly tender and never mushy. It’s less about hard cooking and more about simple layering of action. We start with the heat, then toss everything together, and finally, we manage that crucial roasting phase.
Preheating and Preparing the Vegetables for Roasted Green Beans Squash And Tomatoes
First things first, crank that oven up to 400 degrees Fahrenheit. You need it seriously hot before anything goes in! While it’s heating up, take your trimmed green beans, chopped squash, and those lovely whole tomatoes, and toss them straight into a big mixing bowl. Drizzle everything with your olive oil, then hit it hard with the Italian seasoning, salt, and pepper. Mix it quickly with your hands until every single piece looks glossy and coated.
Roasting Technique for Tender Roasted Green Beans Squash And Tomatoes
This part is non-negotiable: transfer that seasoned mix onto your baking sheet and spread it out so everything is in a single layer. No piling! We want roasting, not steaming, remember? Pop that pan into the hot oven for about 20 to 25 minutes. About halfway through—around the 12-minute mark—pull the pan out and give everything a good stir around. This keeps the browning even, which I talk about more in depth over at my other post on vegetable roasting. Pull them when the edges look happy and slightly browned!
Ingredient Notes and Substitutions for Roasted Green Beans Squash And Tomatoes
The beauty of **Roasted Green Beans Squash And Tomatoes** is how forgiving it is, but a few small tweaks can take these veggies to the next level. I always get asked about adding extra punch, and yes, you absolutely can! If you want a serious flavor boost without changing the roasting time, toss in two cloves of minced fresh garlic along with the olive oil right before seasoning.
It smells absolutely heavenly when it toasts up alongside the other ingredients. Keep in mind that once it hits 400°F, garlic burns fast, so make sure it gets coated well and isn’t sitting exposed on the pan!
Flavor Variations for Your Roasted Green Beans Squash And Tomatoes
If you’re tired of Italian seasoning—though why you would be, I don’t know!—feel free to swap! Rosemary and thyme are gorgeous with summer squash. I also love grabbing a wedge of Parmesan and shaving it over the entire pan right as soon as it comes out of the oven. That heat melts it just enough to create these salty, savory little pockets of goodness. Yum!
Serving Suggestions for Roasted Green Beans Squash And Tomatoes
This vegetable side dish is so brilliantly versatile, it practically begs to be paired with something hearty! Honestly, I often make a double batch of these **Roasted Green Beans Squash And Tomatoes** because they disappear so fast, no matter what I serve them with. They are fantastic alongside nearly any grilled protein you can think of.
If you’re leaning toward poultry, they go beautifully with a simple lemon-herb chicken breast. But my favorite way to serve them during a busy week is alongside something quick, like my recipe for one-pan sizzling Texas chicken. The smoky, savory flavor of the chicken just makes the sweet roasted tomatoes sing. They work just as well next to pork chops or even a simple piece of flaky white fish if you want something lighter!
Storage and Reheating Roasted Green Beans Squash And Tomatoes
If you’re lucky enough to have any of these gorgeous **Roasted Green Beans Squash And Tomatoes** left over—which I rarely am!—storage is super easy. Just let them cool down completely first, then pop them into a truly airtight container. They keep great in the fridge for about three or four days, which is perfect for quick lunches.
When you want to reheat them, please, for the love of crispy vegetables, skip the microwave! Microwaving just turns them instantly limp. I always reheat them on a sheet pan in a 350°F oven for about 7 to 10 minutes, or you can quickly crisp them up in the air fryer for just 4 minutes. That little bit of dry heat revives their roasted texture beautifully.
Frequently Asked Questions About Roasted Green Beans Squash And Tomatoes
I always get so many questions after I post how easy this side dish is! People worry about timing, and honestly, that’s fair because nobody wants to waste good produce. These simple questions come up a lot when people are trying this recipe for the first time, especially around that perfect roast. If you use these methods, you’ll get fantastic **roasted tomatoes** and beans every time.
Can I add other vegetables to my Roasted Green Beans Squash And Tomatoes?
Oh, absolutely! This recipe is the backbone for any roasted medley you want to make. You can definitely throw in firm veggies like sliced carrots, red onions, or colorful bell peppers right there with the squash and beans. Just remember that heartier things like carrots take longer to soften up, so you might want to chop them a little smaller or give them a five-minute head start in the oven before adding in the green beans and tomatoes. If you want a side that’s a little more complex, check out my fresh herb tomato salad!
Why are my roasted vegetables soggy instead of crispy?
That’s the dreaded steam monster! If your **roasted squash** and beans turn out watery instead of nicely caramelized, I guarantee you overcrowded the baking sheet. You have to leave space between the pieces—they need direct contact with the hot metal pan to brown properly. Also, make sure you’re using that 400°F temperature! If the oven isn’t hot enough, the vegetables sweat their moisture out before they have a chance to crisp up.
Another quick tip: if you wash your veggies, dry them really well first! A little moisture left behind means you are essentially boiling them instead of roasting them. If you have too many veggies for one pan to stay single-layered, please just grab a second pan! It’s worth the extra sheet.
Nutritional Estimates for Roasted Green Beans Squash And Tomatoes
Now, I’m certainly no nutritionist—I just love to cook! But for those of you who track macros, I jotted down the general estimates based on four servings. Remember, these numbers are just ballpark figures, especially since the size of your squash or how much oil you drizzle can change things slightly!
- Calories: Roughly 110 per serving
- Total Fat: Around 7 grams (mostly good fats!)
- Carbohydrates: About 11 grams
- Protein: A solid 3 grams
It’s a fantastic, light side dish that packs in fiber without weighing down your whole meal plan!
Share Your Experience with Roasted Green Beans Squash And Tomatoes
Whew! We made it through the whole process for making those gorgeous, easy **Roasted Green Beans Squash And Tomatoes**. I really hope this simple side dish ends up being as much of a staple in your house as it is in mine—it just saves me on so many busy nights!
Now I want to hear from you! Did you try swapping the seasoning? Did you add that little bit of garlic I mentioned? Don’t keep your triumphs a secret!
Seriously, if you made this recipe, please leave a rating down below. Even a quick star rating helps others find this easy veggie side! If you snapped a picture of your beautifully caramelized batch, I’d love to see it. Tag me on social media or send a hello over through my contact page. Happy roasting!
Print
Roasted Green Beans, Squash, and Tomatoes
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for roasting green beans, summer squash, and tomatoes with olive oil and herbs.
Ingredients
- 1 pound fresh green beans, trimmed
- 2 medium zucchini or yellow squash, chopped
- 1 pint cherry or grape tomatoes
- 3 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the trimmed green beans, chopped squash, and whole tomatoes on a large baking sheet.
- Drizzle the vegetables with olive oil.
- Sprinkle the Italian seasoning, salt, and pepper over the vegetables.
- Toss everything together until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
- Serve immediately.
Notes
- You can add 2 cloves of minced garlic along with the oil for extra flavor.
- For a different texture, roast for 5 minutes longer until the edges are more caramelized.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 5
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: roasted green beans, roasted squash, roasted tomatoes, vegetable side dish, easy roast vegetables