Ingredients
Non-stick vegetable oil spray
2 pounds small new potatoes, halved
5 tablespoons (about) extra virgin olive oil, divided
1 pound slender green beans, trimmed
1 12 oz container cherry tomatoes, halved
3 garlic cloves, finely chopped
1/3 cup chopped fresh basil
Preparation
Preheat oven to 400 degrees. Sprage rimmed baking sheet with non-stick 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. Maintain oven temperature.
Meanwhile, cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans; pat dry.
Place beans, tomatoes and garlic in large bowl. Add 2 tablesppons oil; sprinkle with salt and pepper and toss. Add to potatoes on sheet. Roast until tomatoes begin to break down, about 8 minutes. Sprinkle with basil; mix in 1 tablespoon oil, if desired. Mound warm vegetables in large shallow bowl
