Roasted Asparagus, Zucchini, and Tomatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

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

Directions

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
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Sodium: 98 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 5 g