Roasted Asparagus, Zucchini, and Tomatoes
Roasted Asparagus, Zucchini, and Tomatoes brings together tender-crisp spears, thin-sliced squash, and bursty grape tomatoes, all kissed with olive oil and garlic. A squeeze of fresh lemon lifts the flavors, making a bright, light side that pairs well with grilled meats or fish and fits weeknights or casual gatherings alike.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 2
Put the asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes. Set aside.
- 3
Arrange the zucchini, yellow squash, and grape tomatoes on the prepared baking sheet. Drizzle with olive oil; sprinkle with the garlic and sea salt.
- 4
Roast in the preheated oven for 5 minutes. Add the asparagus and continue roasting until the vegetables are tender, 3 to 5 more minutes.
- 5
Move the roasted vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
- Calories 155.75 kcal Moderate
- Protein 5.69 g Moderate
- Carbs 25.76 g Moderate
- Total Fat 4.97 g Moderate
- Saturated Fat 0.67 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 60.21 mg Low Source
- Fiber 8.17 g Good Source
- Sugar 12.36 g High
- Added Sugar 0.0 g Low Source
- Calcium 76.82 mg Low Source
- Iron 3.52 mg Moderate
- Potassium 1084.58 mg Good Source
- Vitamin A 54.11 mcg_rae Low Source
- Vitamin C 43.19 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tomatoes 🍅
- Garlic 🧄