Ingredients
2 lbs. small new potatoes, halved
5 Tablespoons extra-virgin olive oil, divided
1 lb. slender green beans, trimmed
1 12 oz. container cherry tomatoes, halved
3 garlic cloves, finely chopped
1/2 cup chopped fresh basil
Preparation
Preheat oven to 400 degrees. Spray rimmed baking sheet with nonstick spray. Toss potatoes and 2 tablespoons oil in large bowl. Scatter on prepared sheet; sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 50 minutes.
Place beans, tomatoes, and galic in large bowl. Add 2 tablespoons oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 15 minutes. Sprinkle with basil; mix in 1 tablespoon oil,if desired. Mound warm vegetables in large, shallow bowl.
