Roasted Asparagus, Zucchini, and Tomatoes

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

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.

Nutrition

• Calories: 101 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Sodium: 98 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 4 g
• Protéines: 5 g