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 caloriescarbohydrate: 15.5 gcholesterol: : -fat: 4.1 gfiber: 6.4 gprotein: 5.2 gsaturatedFat: 0.6 gservingSize: -sodium: 98.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Roasted Asparagus, Zucchini, and Tomatoes
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place asparagus in a microwave-safe dish with a splash of water, microwave for 3 to 4 minutes.
Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
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.