Name: Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Baby potatoes - 2 cups; Olive oil, divided (Optional) - 3 tablespoons; Cherry tomatoes - 2 cups; 1-inch cut fresh green beans - 2 cups; Garlic, minced - 4 cloves; Dried basil - 2 teaspoons; Flaked sea salt (such as Maldon®) - 1 teaspoon; Garbanzo beans, drained and rinsed - 1 (15 ounce) can; Olive oil, or to taste (Optional) - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons

Ingredients for - Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

1. Baby potatoes 2 cups

2. Olive oil, divided (Optional) 3 tablespoons

3. Cherry tomatoes 2 cups

4. 1-inch cut fresh green beans 2 cups

5. Garlic, minced 4 cloves

6. Dried basil 2 teaspoons

7. Flaked sea salt (such as Maldon®) 1 teaspoon

8. Garbanzo beans, drained and rinsed 1 (15 ounce) can

9. Olive oil, or to taste (Optional) 2 teaspoons

10. Salt and ground black pepper to taste 2 teaspoons

How to cook deliciously - Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.

2 . Stage

Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.

3 . Stage

Roast in the preheated oven until tender, about 30 minutes.

4 . Stage

Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.

5 . Stage

Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.

6 . Stage

Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.