Vegan Green Bean Tomato and Basil Sheet Pan Dinner
This vegan sheet pan dinner is fresh, vibrant, and easy to prepare.Green beans and tomatoes roast to tender perfection with olive oil and herbs.Fresh basil adds aroma and brightness at the end.A wholesome, plant-based meal made in one pan.
Ingredients
- 400 g fresh green beans, trimmed
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano or thyme
- Salt, to taste
- Black pepper, to taste
- Red chili flakes (optional)
- ½ cup fresh basil leaves, torn
Instructions
- Preheat the oven to 200°C (400°F).
- Spread green beans and cherry tomatoes evenly on a large sheet pan.
- Drizzle with olive oil and add garlic, oregano, salt, pepper, and chili flakes if using.
- Toss everything well to coat evenly.
- Roast for 20–25 minutes, stirring once halfway, until green beans are tender and lightly blistered.
- Remove from the oven and sprinkle fresh basil over the vegetables.
- Finish with a squeeze of lemon juice if desired. Serve warm.
Notes
- Use fresh green beans for best texture and flavor.
- Grape tomatoes can be substituted for cherry tomatoes.
- Basil should be added after roasting to preserve aroma.
- Adjust garlic quantity to taste.
- Line the sheet pan with parchment for easy cleanup.