Roasted Asparagus, Zucchini, and Tomatoes

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 101 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 0 g
• Sód: 98 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 4 g
• Białko: 5 g