Roasted Asparagus, Zucchini, and Tomatoes

By Vicki B

4.33 / 5

10min

10min

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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