Pre-heat the oven to 200°C and line or grease a baking tray. Add the tomatoes, garlic, red onion and courgette to the baking tray and drizzle over the oil and salt. Mix everything well to coat.
Place the baking tray in the oven and roast for 20 minutes, until the tomatoes have blistered a little and the vegetables are soft.
Immediately after removing the baking tray, add the spinach leaves and butter beans and stir through the hot vegetables until wilted and heated through. The tomatoes should be soft enough to coat everything well.
Sprinkle over the dried herbs and balsamic vinegar and divide between plates, scattering over the chives.