Roasted Heirloom Tomatoes, Asparagus, and Green Beans
I am ready for fall weather and cooking! There is something so wonderful about a roaring fire on a rainy day while dinner is roasting in the oven. Even though it was sunny and warm today, I decided to make an autumn meal consisting of baked chicken, white cheddar mashed potatoes, and these roasted heirloom tomatoes, asparagus, and green beans. This was a delicious and easy side dish, and the green beans, asparagus, and onion were crisp-tender while the tomatoes were sweet and juicy.
Roasted Heirloom Tomatoes, Asparagus, and Green Beans
Ingredients:
- 7 stalks of asparagus, woody ends removed, cut into thirds
- A handful of green beans, ends removed and cut in half
- 2 handfuls of baby heirloom tomatoes
- ¼ yellow onion, sliced
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 1 clove of garlic, minced
- Serve with balsamic vinegar, if desired
How to Make Roasted Heirloom Tomatoes, Asparagus, and Green Beans
Preheat oven to 400 degrees. Line a baking sheet with foil, then coat with cooking spray.
Place the veggies on the prepared baking sheet. Drizzle with the olive oil, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
Place into the oven and roast for 13 minutes.
Remove from the oven and toss with minced garlic.
Place in the oven and roast for 2 minutes.
Remove from the oven and serve immediately with balsamic vinegar, if desired. Enjoy.
Equipment
Ingredients
- 7 stalks of asparagus woody ends removed, cut into thirds
- A handful of green beans ends removed and cut in half
- 2 handfuls of baby heirloom tomatoes
- ¼ yellow onion sliced
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- Serve with balsamic vinegar if desired
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil, then coat with cooking spray.
- Place the veggies on the prepared baking sheet. Drizzle with the olive oil, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
- Place into the oven and roast for 13 minutes.
- Remove from the oven and toss with minced garlic.
- Place in the oven and roast for 2 minutes or until done.
- Remove from the oven and serve immediately. Enjoy.
I love the freshness of this dish and the tomatoes are such pretty colors!
Fall is my favorite season! These veggies look amazing, Pam!
I am ready for Fall and a roaring fire, and roasts in the oven too!!!! I am with you, there is nothing more comforting than to walk into the house, all cozy and smelling of dinner in the oven!! Your veggies look yummy! I am just about done with my garden! It is too hot!!!
xo Kris
A great meal from just what’s on hand is the best of all! Love your veggie mix!
I love fall, but am definitely not ready to give up the last month of summer! Too me this is still the perfect time to have this wonderful medley of veggies. Gosh the color is just lovely.
A very colorful side dish
This is a great idea for a side that I can make on the grill after I finish cooking a roast and it is resting. Thanks for the inspiration. Now to just come up with that roast….
I definitely have mixed feelings about summer being over and fall coming…but if it involves big trays of roasted veggies, I guess I can be okay with it. 😛