Roasted Green Beans and Zucchini on Rice, Pasta, or Baked Potato

By the Gracious Vegan

This is a versatile recipe: it's a great way to use green beans and zucchini (and who doesn't need to do that every now and then?) and a flexible approach to the base and the sauce. Experiment with different combinations: baked potato and creamy tomato sauce, rice and mushroom gravy, etc. Zucchini and green beans are infinitely adaptable and work with almost anything. 

Decide on your base: rice, rice pilaf (homemade or from a mix), baked potatoes (4), or pasta (8-12 ounces). Time the base to be ready after the vegetables have been in the oven 10 minutes.

Decide on a sauce: marinara, tahini sauce, enchilada sauce, creamy tomato sauce, easy gravy, etc. Have the sauce ready and hot.

 Preheat oven to 500°.

Trim the ends of the beans and cut them into half (or smaller) lengths.  Slice the zucchini into ¼” slices.

  • 1 pound green beans (or 1 pound yellow wax beans)

  • 2 medium-large zucchini

Toss them with the following ingredients in a plastic bag or a large bowl. Make sure the tahini is well distributed.

  • 1 Tablespoon tahini

  • 1 Tablespoon water

  • 3/4 teaspoon salt

  • Grinds of black pepper to taste

Roast for 10-12 minutes, turning once after 7-8 minutes. Roast until brown and crisp to your taste. (Ovens vary widely, so your roasting time may be shorter or longer. Check frequently.)

Serve the vegetables over the base and top with your chosen sauce.

Timing: about 25 minutes if your sauce is already made or store-bought. Otherwise longer.

Nutrition: Whole-food unprocessed if you use brown rice, whole grain pasta, or baked potato and one of my sauces or another that is whole-food

Gluten-free

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