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Roasted Heirloom Tomatoes, Asparagus, and Green Beans

Cook Time15 mins
Servings: 4


  • 7 stalks of asparagus wooden ends removed, cut into thirds
  • Handful of green beans ends removed and cut in half
  • 2 handfuls of baby heirloom tomatoes
  • 1/4 sweet yellow onion sliced
  • 2-3 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 1 clove of garlic minced
  • Serve with balsamic vinegar if desired


  • Preheat oven to 400 degrees. Line a baking sheet with tin 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 back into the oven and roast for 2 minutes or until done. Remove from the oven and serve immediately. Enjoy.