Heat oven to 400 degrees F. Toss beans with olive oil, salt and pepper. Place beans in single layer on rimmed baking sheet and place in hot oven. While beans are roasting, place cherry tomatoes in same bowl and stir to coat slightly with oil remaining in bowl. When beans have roasted for 20 minutes, remove beans from pan and set aside in shallow bowl. Cover bowl with foil to retain heat and finish cooking.
Place tomatoes on same pan and return to oven to roast for five minutes, or until tomatoes are just starting to split.
While beans and tomatoes are roasting, combine olive oil, vinegar, sugar, Italian seasoning, salt and pepper in large bowl and whisk to combine. Add warm, roasted beans and, using a vegetable peeler, shave paper-thin slices of raw, yellow zucchini into bowl. Gently toss to combine.
Using tongs, drape zucchini ribbons and beans gracefully onto small platter and add roasted tomatoes. Top with chopped chives.