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

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and 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 vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Nutrition Facts

101 calories; protein 5.2g; carbohydrates 15.5g; fat 4.1g; sodium 98.2mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/19/2020
Seasonings are spot on. Skip the microwave step altogether in order to not overcook the asparagus. I threw everything together on the sheet pan and roasted for 10 minutes. All the veggies were perfectly done. The lemon juice adds a nice bright, fresh flavor. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/19/2020
Seasonings are spot on. Skip the microwave step altogether in order to not overcook the asparagus. I threw everything together on the sheet pan and roasted for 10 minutes. All the veggies were perfectly done. The lemon juice adds a nice bright, fresh flavor. Read More
Rating: 4 stars
08/08/2020
At first I thought this was a bit bland. However, I realized that it is not the star of the plate and did go well with the main course. Plus, it is healthy and quite pretty on the plate next to the main course. I did cook it a five minutes or so longer, as I like my vegetables a bit softer. I did not cook the asparagus first. I, like the other reviewer, just tossed them in to the mix and roasted all the vegetables together. For the leftovers, I tossed them with whole wheat pasta after sautéing them very quickly with more oil, a bit more garlic and a splash of white wine..I then added some pasta water into the side sauce. I actually enjoyed the vegetables a lot after tossing them with the pasta and parmesan cheese. Sauteing the veggies again though will make them naturally softer That didn't bother me. They were still quite yummy. I will make this again and look forward to the leftovers! Thank you for sharing Read More
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