Roasted Asparagus, Zucchini, and Tomatoes


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

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
4 servings


  • 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

  • ½ lemon

  • sea salt to taste


  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.

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
Vitamin C 49mg 247%
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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