A touch of lemon and garlic gives these roasted asparagus, zucchini, and tomatoes a refreshing flavor.
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
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
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
Spread zucchini, yellow squash, and grape tomatoes on the prepared baking sheet. Drizzle with olive oil; sprinkle with garlic and sea salt.
-
4
Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes.
-
5
Transfer roasted vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts
Per serving
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