Roasted Green Beans with Squash and Tomatoes

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

5 from 15 votes

Roasted Green Beans with Squash and Tomatoes

Deliciously seasoned and roasted to caramelized perfection, the colorful trio of summer squash, cherry tomatoes, and green beans are always a crowd favorite.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: green beans, roasted cherry tomatoes, roasted green beans, roasted vegetables, yellow squash

Servings:

Author: Katerina | Diethood

Ingredients

12 ounces trimmed green beans
12 ounces yellow squash, sliced and cut into half moons
2 cups halved cherry tomatoes
2 tablespoons olive oil
Salt and fresh ground black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon garlic powder
Freshly grated parmesan cheese, for serving, optional
Chopped fresh parsley, for garnish

Instructions

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.

Notes

NET CARBS: 8 g

Nutrition