Ingredients
Scale
- 1 bunch fresh asparagus (about 1 lb), trimmed
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Rinse all vegetables under cold water; trim tough ends off asparagus and slice zucchini and squash.
- In a large bowl, combine asparagus, zucchini, squash, olive oil, garlic, salt, and pepper. Toss until evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 20-25 minutes until veggies are tender and lightly browned, stirring halfway through.
- Squeeze fresh lemon juice over the roasted vegetables before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg