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Roasted Asparagus, Zucchini, and Squash

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
4 servings
Dinner
Roasted Asparagus, Zucchini, and Squash
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
  • sea salt to taste
  • 1/2 lemon
Instructions
1
First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). To ensure easy cleanup, cover a baking sheet with parchment paper.
2
To preserve the nutrients in your asparagus, place it in a microwave-safe container with just enough water to cover the bottom. Microwave on high for 3-4 minutes, or until tender. Set it aside to await further preparation.
3
Arrange the sliced zucchini, yellow squash, and grape tomatoes in a single layer on the prepared baking sheet. Drizzle with olive oil to add moisture and flavor, then sprinkle a pinch of minced garlic and sea salt for added depth.
4
Place the baking sheet in the preheated oven and roast the vegetables for 5 minutes, or until they begin to soften. Next, add the cooked asparagus and continue roasting for an additional 3-5 minutes, or until all the vegetables are tender.
5
Transfer the roasted vegetables to a serving dish and finish with a squeeze of fresh lemon juice. Season with additional sea salt, if desired.