Roasted Potatoes, Cherry Tomatoes, And Green Beans - cooking recipe

Ingredients

4 potatoes, peeled and cut into quarters (approx. 2 pounds)
4 tablespoons olive oil
1 quart green beans (I use frozen)
1 cup cherry tomatoes, halved
3 garlic cloves
salt and pepper

Preparation

Preheat oven to 400^.
Spray a jellyroll pan with non-stick cooking spray.
Toss potatoes in a zip-top bag with 2 T. olive oil.
Scatter on pan and sprinkle with salt and pepper.
Roast until tender, approximately 50 minutes, turning occasionally.
In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
Drain beans and pat dry.
Place beans, tomatoes, and garlic in another zip-top bag.
Add 2 T. olive oil and shake to mix.
When potatoes are tender, add the bean mixture and roast another 8 minutes.