Name: Roasted Asparagus, Zucchini, and Tomatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Fresh asparagus, trimmed and cut into thirds - 1 pound; Zucchini, thinly sliced - 2; Yellow squash, thinly sliced - 2; Grape tomatoes - 1 cup; Olive oil - 1 tablespoon; Minced garlic - 1 tablespoon; Lemon - ½; Sea salt to taste - ½

Ingredients for - Roasted Asparagus, Zucchini, and Tomatoes

1. Fresh asparagus, trimmed and cut into thirds 1 pound

2. Zucchini, thinly sliced 2

3. Yellow squash, thinly sliced 2

4. Grape tomatoes 1 cup

5. Olive oil 1 tablespoon

6. Minced garlic 1 tablespoon

7. Lemon ½

8. Sea salt to taste ½

How to cook deliciously - Roasted Asparagus, Zucchini, and Tomatoes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.

3 . Stage

Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.

4 . Stage

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.