Ingredients
1 lb fresh asparagus, cut into thirds
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
1 cup grape tomatoes
1 tbsp olive oil
1 tbsp minced garlic
sea salt, to taste
0.5 lemon
Directions
1
Preheat the oven to 200 °C (400°F). Line a baking sheet with parchment paper.
2
Microwave asparagus in a dish with a splash of water for 3 to 4 minutes. Set aside.
3
On the prepared baking sheet, arrange zucchini, yellow squash, and grape tomatoes. Drizzle with olive oil, then sprinkle with garlic and sea salt.
4
Roast in the preheated oven for 5 minutes. Add asparagus and continue roasting until veggies are tender, about 3 to 5 more minutes.
5
Transfer roasted vegetables to a serving bowl. Squeeze lemon juice over them and season with additional sea salt.
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