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+ servings
halved cherry tomatoes, halved yellow squash, and whole green beans on a sheet pan

Roasted Green Beans with Squash and Tomatoes

Katerina | Diethood
Deliciously seasoned and roasted to caramelized perfection, the colorful trio of summer squash, cherry tomatoes, and green beans are always a crowd favorite.
Servings : 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • Preheat oven to 425˚F.
  • Line a large baking sheet with parchment paper or spray a baking sheet with cooking oil.
  • Arrange all the vegetables on the baking sheet and drizzle with olive oil; using your hands or a wooden spoon, mix around the veggies to coat with the oil.
  • Season the vegetables with salt, pepper, Italian seasoning, dried basil, and garlic powder; toss the veggies with your hands to mix in the seasonings.
  • Roast the vegetables for 15 to 20 minutes, or until fork tender, stirring halfway through cooking.
  • Remove from oven.
  • Taste for salt and pepper; adjust accordingly.
  • Transfer vegetables to a serving plate and garnish with cheese and parsley.
  • Serve.


  • NET CARBS: 8 g


Calories: 118 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 16 mg | Potassium: 579 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 1131 IU | Vitamin C: 42 mg | Calcium: 64 mg | Iron: 2 mg | Net Carbs: 8 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American
Keyword: green beans, roasted cherry tomatoes, roasted green beans, roasted vegetables, yellow squash