By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
43 cal · 25 min
Roasted Heirloom Tomatoes, Asparagus, and Green Beans
Recipe GLPRb82486d2d8f882
A simple, vibrant roasted vegetable medley featuring tender asparagus, crisp green beans, sweet heirloom tomatoes, and caramelized onions infused with garlic. All vegetables are roasted until lightly charred and tender, creating a naturally sweet and savory side dish that pairs well with any protein.
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Ingredients
7 stalks fresh asparagus, woody ends removed and cut into thirds
1 large handful baby heirloom tomatoes, halved if large
1 generous handful fresh green beans, ends trimmed and halved crosswise
1/4 medium sweet yellow onion, sliced thin
1 large clove garlic, minced fine
2.5 teaspoons extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
Directions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Arrange the asparagus pieces, green beans, heirloom tomatoes, and onion slices on the prepared baking sheet in a single layer.
Drizzle the olive oil evenly over all vegetables. Sprinkle generously with sea salt and freshly cracked black pepper. Toss everything together with your hands or two spoons until all vegetables are well coated with oil and seasoning.
Transfer the baking sheet to the preheated oven and roast for 13 minutes, stirring once halfway through if desired.
Remove the baking sheet from the oven. Sprinkle the minced garlic evenly over the hot vegetables and toss quickly to distribute.
Return the baking sheet to the oven and continue roasting for 2 additional minutes, until the vegetables are tender with light caramelization at the edges and the garlic is fragrant.
Remove from the oven and taste for seasoning. Adjust salt and pepper as needed. Transfer to a serving dish and serve immediately while still warm.
Comments
Heirloom tomatoes are the caveat here: they're seasonal (peak July through September in North Carolina) and can run $4–6 per pound at farmers' markets or specialty sections, making this dish pricey outside summer months—budget $8–12 for tomatoes alone. The other ingredients are standard grocery-store finds at any Charlotte chain, and prep is genuinely quick, though 25 minutes assumes your oven runs hot; expect closer to 35 with preheat and browning. This is a same-night side dish that doesn't reheat well, so plan it as part of a dinner where you'll serve it warm, and it suits a household that eats vegetables as a main rather than a fussy starter.
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