Roasted Asparagus, Zucchini, and Tomatoes recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

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

Nutrition Info

100.5 calories
carbohydrate: 15.5 g
cholesterol: : -
fat: 4.1 g
fiber: 6.4 g
protein: 5.2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 98.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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, microwave for 3 to 4 minutes.

  3. Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and 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. Transfer vegetables to a serving bowl, squeeze lemon juice over the top and season with sea salt.

Recipe Yield

4 servings

Recipe Note

A touch of lemon and garlic gives these vegetables a refreshing flavor.

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