Roasted Asparagus, Zucchini, and Tomatoes

4.3

(6)

6 Reviews

2 Photos

A touch of lemon and garlic gives these roasted asparagus, zucchini, and tomatoes a refreshing flavor.

Submitted by Anonymous

Updated on August 21, 2024

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Jump to Nutrition Facts

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
½ lemon

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; cook in the microwave for 3 to 4 minutes. Set aside.
Spread zucchini, yellow squash, and grape tomatoes on the prepared baking sheet. Drizzle with olive oil; 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 roasted vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Nutrition Facts (per serving)

101	Calories
4g	Fat
16g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 101
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 98mg	4%
Total Carbohydrate 16g	6%
Dietary Fiber 6g	23%
Total Sugars 4g
Protein 5g	10%
Vitamin C 49mg	55%
Calcium 77mg	6%
Iron 5mg	25%
Potassium 805mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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