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.
Servings: 4
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 freshly 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
- Prep. Preheat oven to 425˚F. Line a large baking sheet with parchment paper or spray a baking sheet with cooking oil.
- Prepare the veggies. 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.
- Toss and roast. 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.
- Finish and serve. Remove the roasted vegetables from the oven. Taste for salt and pepper; adjust accordingly. Transfer the vegetables to a serving plate, garnish with parmesan cheese and parsley, and serve.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 579mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1131IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 2mg
