Roasted Asparagus, Zucchini, and Tomatoes Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Roasted Asparagus, Zucchini, and Tomatoes Recipe). A touch of lemon and garlic gives these vegetables a refreshing flavor.

Brief

Prep 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Roasted Asparagus, Zucchini, and Tomatoes Recipe

Ingredients

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

Side Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.

Step 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.

Step 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.

Nutritional Information

Roasted Asparagus, Zucchini, and Tomatoes Recipe

Servings Per Recipe:4

Calories: 100.5

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 15.5g 5%

Dietary Fiber: 6.4g 25%

Sugars: 3.8g

Fat: 4.1g 6%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 1437.4IU 29%

Niacin Equivalents: 3.2mg 24%

Vitamin B6: 0.5mg 31%

Vitamin C: 49.4mg 82%

Folate: 116.6mcg 29%

Calcium: 76.5mg 8%

Iron: 4.5mg 25%

Magnesium: 60.6mg 22%

Potassium: 805.2mg 23%

Sodium: 98.2mg 4%

Thiamin: 0.3mg 29%

Calories From Fat: 36.9

*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.