Roasted Asparagus, Zucchini, and Tomatoes

Fresh asparagus, zucchini, yellow squash and zucchini are roasted in the oven with garlic and olive oil. A touch of lemon adds flavor and freshness.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 101 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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