Vegan Green Bean Tomato Basil Sheet Pan Dinner Recipe

Green beans: Fresh green beans, trimmed and ready to be roasted.

Cherry tomatoes: Sweet and juicy, these are halved for even roasting.

Olive oil: Used to coat the vegetables, adding richness and helping them roast to perfection.

Garlic: Minced cloves that infuse the dish with a robust, savory flavor.

Basil: Freshly chopped, this herb adds a fragrant and slightly sweet note to the finished dish.

To ensure your green beans and cherry tomatoes roast evenly, make sure they are spread out in a single layer on the sheet pan. Overcrowding can cause the vegetables to steam rather than roast, resulting in a less desirable texture.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and cooks well on a sheet pan, providing a comparable crunch and flavor profile.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in roasting.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent and more evenly distributed.

• chopped fresh basil - Substitute with chopped fresh parsley: Fresh parsley offers a bright, slightly peppery flavor that complements the other ingredients well.

• Allow the green beans and cherry tomatoes to cool completely before storing. This helps to maintain their texture and flavor.
• Transfer the cooled vegetables to an airtight container. For optimal freshness, use a glass container with a tight-fitting lid.
• Store the container in the refrigerator. The Vegan Green Bean Tomato Basil Sheet Pan Dinner will stay fresh for up to 3-4 days.
• To reheat, preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet and warm for about 10 minutes, or until heated through. Alternatively, you can reheat in a microwave-safe dish for 1-2 minutes, stirring halfway through.
• For freezing, place the cooled vegetables in a single layer on a baking sheet. Freeze for 1-2 hours, or until solid. This prevents them from sticking together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date and contents. They can be frozen for up to 2 months.
• To thaw, transfer the frozen vegetables to the refrigerator and let them thaw overnight. Reheat using the oven or microwave methods mentioned above.
• For an extra burst of freshness, sprinkle additional fresh basil over the reheated vegetables before serving. This will revive the vibrant flavors and aroma.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover green beans and cherry tomatoes evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the roasted texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small drizzle of olive oil to the pan. Toss in the leftover green beans and cherry tomatoes. Stir occasionally for about 5-7 minutes until heated through. This method is quick and helps retain some of the original crispness.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep the moisture in. Heat on high for 1-2 minutes, stirring halfway through. This is the fastest method but may slightly soften the vegetables more than other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftovers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to re-crisp the green beans and cherry tomatoes.

• Steaming Method: Place the leftovers in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until heated through. This method is gentle and helps retain the moisture and nutrients of the vegetables.

• Oven: Used to roast the green beans and cherry tomatoes at a high temperature to bring out their flavors and achieve a nice caramelization.

• Sheet pan: A flat, rectangular metal pan used to spread out the green beans and cherry tomatoes in a single layer for even roasting.

• Cutting board: A sturdy surface used for chopping and preparing the vegetables and herbs.

• Chef's knife: A sharp knife used for trimming the green beans, halving the cherry tomatoes, and chopping the fresh basil.

• Measuring spoons: Used to measure out the olive oil and minced garlic accurately.

• Mixing bowl: A bowl used to toss the green beans and cherry tomatoes with olive oil, garlic, salt, and pepper before spreading them on the sheet pan.

• Spatula: Used to stir the vegetables halfway through the roasting process to ensure even cooking.

• Garlic press: An optional tool that can be used to mince the garlic cloves quickly and efficiently.

Pre-trim the green beans: Buy pre-trimmed green beans to save prep time.

Use pre-minced garlic: Opt for jarred minced garlic instead of mincing fresh cloves.

Line the sheet pan: Use parchment paper or a silicone mat to make cleanup quicker.

Batch prep ingredients: Prepare and chop all ingredients in advance to streamline the cooking process.

Double the recipe: Make a larger batch and store leftovers for easy meals later in the week.