Sara Cruz
@cruzfamesara
Oven-Roasted Asparagus, Zucchini, and Tomatoes
This vibrant and healthy dish features a medley of fresh asparagus, zucchini, yellow squash, and grape tomatoes, all roasted to perfection. Drizzled with olive oil and seasoned with garlic and lemon, it's a delightful side or a light main course that celebrates the flavors of the season.
Details
- Cuisine:mediterranean
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:8
- Views:5
Recipe Information
- Prep time15 min.
- Cook time10 min.
- Total time25 min.
- Servings4
Ingredients
- 1 pound, trimmed and cut into thirds
- 2, thinly sliced
- 2, thinly sliced
- 1 cup
- 1 tablespoon
- 1 tablespoon
- to taste
- 1/2, juiced
Cooking Instructions
Follow our step-by-step guide on how to make Oven-Roasted Asparagus, Zucchini, and Tomatoes.
Step 1
Begin by preheating your oven to a toasty 400°F (200°C) and prepare a baking sheet with a layer of parchment paper for easy cleanup.
Step 2
In a microwave-safe dish, toss in the asparagus with a splash of water and microwave for about 3 to 4 minutes until just tender.
Step 3
Once done, set the asparagus aside to cool slightly.
Step 4
On your prepared baking sheet, arrange the vibrant slices of zucchini, yellow squash, and juicy grape tomatoes.
Step 5
Drizzle them generously with olive oil, then sprinkle with minced garlic and a pinch of sea salt to enhance the flavors.
Step 6
Roast these colorful vegetables in the preheated oven for 5 minutes, allowing their natural sweetness to develop.
Step 7
After this initial roasting, introduce the pre-cooked asparagus to the mix and continue roasting for an additional 3 to 5 minutes, or until all the vegetables are perfectly tender.
Step 8
Once they’re done, transfer the roasted medley to a serving bowl, squeeze fresh lemon juice over the top for a zesty kick, and taste for seasoning, adding more sea salt if desired.
Step 9
Enjoy this delightful dish that celebrates the freshness of your ingredients!.