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+ servings
5 from 9 votes
halved cherry tomatoes, halved yellow squash, and whole green beans on a sheet pan

Roasted Green Beans with Squash and Tomatoes

2 2 2
WW Freestyle: 2
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Deliciously seasoned and roasted to caramelized perfection, the colorful trio of summer squash, cherry tomatoes, and green beans are always a crowd favorite.
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 118



  • 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
Nutrition Facts
Roasted Green Beans with Squash and Tomatoes
Amount Per Serving
Calories 118 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 16mg1%
Potassium 579mg17%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 7g8%
Protein 3g6%
Vitamin A 1131IU23%
Vitamin C 42mg51%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: green beans, roasted cherry tomatoes, roasted green beans, roasted vegetables, yellow squash