Roasted Asparagus, Zucchini, and Tomatoes

Ingredients

• 1 pound fresh asparagus , trimmed and cut into thirds
• 2 zucchini , thinly sliced
• 2 yellows squash , thinly sliced
• 1 cup grape tomatoes
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• sea salt to taste
• ½ lemon

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   Place asparagus in a microwave-safe dish with a splash of water; cook in the microwave for 3 to 4 minutes. Set aside.

3. 3

   Spread zucchini, yellow squash, and grape tomatoes on the prepared baking sheet. Drizzle with olive oil; sprinkle with garlic and sea salt.

4. 4

   Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes.

5. 5

   Transfer roasted vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.