Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

Ingredients

• cup sbaby potatoes
• tablespoon solive oil, divided (Optional)
• cup scherry tomatoes
• cup s1-inch cut fresh green beans
• clove sgarlic, minced
• teaspoon sdried basil
• teaspoon flaked sea salt (such as Maldon®)
• (15 ounce) can garbanzo beans, drained and rinsed
• teaspoon solive oil, or to taste (Optional)
• salt and ground black pepper to taste

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
2. Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
3. Roast in the preheated oven until tender, about 30 minutes.
4. Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
5. 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. 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.