A touch of lemon and garlic gives these vegetables a refreshing flavor.
Ingredients
- asparagus, trimmed and cut into thirds: 1 pound (fresh)
- zucchini: 2 piece (sliced)
- yellow squash: 2 piece (sliced)
- grape tomatoes: 1 cup
- olive oil: 1 Tbsp
- garlic: 1 Tbsp (minced)
- lemon: 0.5 piece
- sea salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
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Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
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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.
