ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Roasted Asparagus, Zucchini, and Tomatoes image

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

Provided by Vicki B

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g