Description
A simple recipe for roasting green beans, summer squash, and tomatoes with olive oil and herbs.
Ingredients
Scale
- 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