Home » Vegetarian Green Beans and Potatoe Recipe
green beans, potatoes, tomatoe sauce, olive oil

Vegetarian Green Beans and Potatoe Recipe

Hey foodies friends,

How are you?  Have you been cooking up a storm in your kitchen lately?  Yes? No?  I’ve been cooking but not a storm.  So, here is my latest recipe a deliciously delicious colorful Vegetarian Green Beans and Potatoe Recipe with colors of green, red, yellow.  There are a few more colors in there but with the tomato sauce, they kind of all turned red.

Speaking of colorful, Spring is such a colorful season.   I was in the park yesterday, and I took a photo of the Cherry blossom Trees aren’t they gorgeous?  Here’s a bit of information that you may or may not have know NL also has Cherry Blossom Trees.  We learn something new every day. 🙂

So, first things first, I haven’t made this recipe in a very longgg time, so I was looking for a vegetable dish to prepare that was quick and yet healthy.  Now, most may know that you can roast Green Beans.  What??!!  Shocked??!!  Yep, you can roast them, for those of you who didn’t know that you can roast Green beans, well now you know.   As someone who rarely ate green beans believe when I say roasted Green Beans is definitely the way to go.


Episode #2 of Behind the Greek Apron is up!! 

Have a good one everyone!!!

green beans, potatoes, tomatoe sauce, olive oil

Vegetarian Green Beans and Potatoe Recipe

Vegetables roasted in fresh tomatoes, olive oil, and freshly diced leek
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people


  • 500 grams green beans fresh or frozen
  • 350 grams potatoes
  • ½ cup olive oil
  • ½ cup vegetable oil
  • 250 grams carrots
  • 1 leek diced
  • 1 tbsp tomato paste
  • ½ cup fresh tomatoes grated
  • smoked paprika
  • salt
  • Dill
  • 2 cups water


  • In a medium-size baking pan add sliced potatoes, carrots, leek, and green beans
    green beans, carrots, potatoes, leek
  • Pour in olive oil, vegetable oil, tomato paste, fresh tomatoes, dill, spices, and water. Stir
    green beans, potatoes, tomatoes, tomato paste, carrots
  • Preheat oven at 180 and cook for 35 minutes or until vegetables are tender. Served hot or cold.
    green beans, potatoes, tomatoe sauce, olive oil
Keyword Vegan, Vegetables, vegetarian






  1. Looks divine! Love green beans and potatoes!
    • foodzesty
      Hii Thanks so much!! I never really liked eating green beans hahhahaha until I discovered the roasted version hahhaha....:)
  2. Mmmm yum! I knew you could roast them, but I can't really recall doing it much. I haven't had them in years, just something I suppose I didn't want to risk with my stoma even though some green veggies have been okay. I remember my ex's parents used to cook an awesome Sunday roast and they did the best green beans. I love potato so your recipe has made me super hungry! xx
    • foodzesty
      Hi Cazzzz, Yes, I understand some greens can be difficult to digest. hahahhha thans so much!!! I hope you are doing well my friend. :)
  3. I roast all my veggies, I think it gives them the most flavor-looks delicious as always my friend💕
  4. Hi Sophie! What a tasty looking composite of a dish!
  5. Three of my favorite things.. potatoes, green beans and smoked paprika. Sounds delicious!

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