Roast vegetables and beans: Preheat oven to 400 degrees F. Add squash, beans, cherry tomatoes, red onion slices, sliced basil, garlic cloves (with skins on), and olive oil to a 9x9-inch roasting pan. Drizzle with olive oil, then sprinkle with sea salt, ground pepper, and red pepper flakes and then toss to combine. Cover dish with an airtight lid or with aluminum foil and roast for 30 minutes.
2 medium summer squash, 1 cup navy beans, 1 cup cherry tomatoes, ½ cup red onion, ⅓ cup basil, 2 large garlic cloves, 3 tablespoons olive oil, 1 pinch sea salt, 1 pinch ground pepper, 1 pinch red pepper flakes