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Roasted Heirloom Tomatoes, Asparagus, and Green Beans

 Roasted Heirloom Tomatoes, Asparagus, and Green Beans

I’ll be honest with you. 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 warm outside today, I decided to roast our dinner. I made chicken, potatoes, and these veggies. Our entire dinner was made by what I had on hand so I didn’t have to go to the store – I love that! I had some beautiful heirloom tomatoes that I picked up from the farmer’s market this weekend, some asparagus that needed using up, a 1/4 of an onion, and fresh green beans from my friend’s garden. I tossed them in some good olive oil then seasoned them with sea salt and freshly cracked pepper, to taste. Once they were nearly roasted, I tossed them with a bit of minced garlic and continued to roast for a few minutes to prevent the garlic from burning. The green beans, asparagus, and onion were crisp-tender while the tomatoes were sweet and juicy. My kids drizzled balsamic vinegar on top to make them extra tasty. These veggies were delicious and disappeared quickly. 

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

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.

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

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.

 Roasted Heirloom Tomatoes, Asparagus, and Green Beans

 

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

Roasted Heirloom Tomatoes, Asparagus, and Green Beans

Cook Time: 15 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • 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.
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8 Comments

  1. I love the freshness of this dish and the tomatoes are such pretty colors!

    1. Kim in MD says:

      Fall is my favorite season! These veggies look amazing, Pam!

  2. 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

  3. A great meal from just what’s on hand is the best of all! Love your veggie mix!

  4. 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.

  5. 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….

  6. 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. 😛