Roasted Asparagus, Zucchini, and Tomatoes
Recipe by Vicki B from allrecipes.com
Dinner,Side Dish 20 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 101
- Carbohydrate: 16g
- Fat: 4g
- Fiber: 6g
- Protein: 5g
- Sugar: 4g
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