Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

 2 cups baby potatoes

3 Tbsp olive oil, divided 

2 cups cherry tomatoes

2 cups 1 inch cut fresh green beans

4 cloves garlic, minced

2 tsp dried basil

1 tsp flaked sea salt 

1 (15 oz) can garbanzo beans, drained and rinsed

2 tsp olive oil, or to taste 

salt and ground black pepper to taste

1.  Preheat the oven to 425 degrees.  Line a jelly roll pan with aluminum foil.

2.  Toss potatoes with 1 Tbsp olive oil in a medium bowl.  Pour into the prepared pan.

3.  Roast in the preheated oven until tender, about 30 minutes.

4.  Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 Tbsp olive oil.

5.  Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture.  Roast until tomatoes start to wilt, 15 to 20 minutes more. 

6.  Remove from the oven and pour into a serving dish.  Stir in garbanzo beans, add 2 tsp olive oil, and season with salt and pepper.