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Roasted Asparagus, Zucchini, and Tomatoes
Roasted Asparagus, Zucchini, and Tomatoes
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Roasted asparagus, zucchini, and squash with garlic, olive oil, and a hint of lemon for a burst of flavor.
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
  • 0.5 lemon
  • sea salt to taste
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  • Place the asparagus in a microwave-safe dish with a drizzle of water and microwave for 3 to 4 minutes until tender.
  • Arrange the zucchini, yellow squash, and grape tomatoes on the baking sheet. Then generously drizzle them with flavorful olive oil and sprinkle with aromatic garlic and sea salt.
  • Roast in the preheated oven for 5 minutes, then add asparagus and continue roasting until vegetables are tender, for an additional 3 to 5 minutes. Transfer vegetables to a serving bowl, drizzle with fresh lemon juice, and season with sea salt.

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