Roasted Asparagus, Zucchini, and Tomatoes

Best Tips Roasted Asparagus, Zucchini, and Tomatoes
Special Recipe : Best Tips Roasted Asparagus, Zucchini, and Tomatoes

Summary

Best Tips Roasted Asparagus, Zucchini, and Tomatoes

A touch of lemon and garlic gives these vegetables a refreshing flavor.

Servings 4

Integrated

  • 1 pound fresh asparagus, trimmed and cut into thirds
  • 2 medium (blank)s zucchini, thinly sliced
  • 2 medium (blank)s yellow squash, thinly sliced
  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 lemon
  • 1 pinch sea salt to taste

Directions

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

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

  3. 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. 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.

Per Serving:

  • 100.5 calories
  • protein 5.2g 10% DV
  • carbohydrates 15.5g 5% DV
  • fat 4.1g 6% DV
  • cholesterolmg
  • sodium 98.2mg 4% DV.

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