Ingredients and Weight:
- 1 lb asparagus, trimmed
- 1 lb zucchini, sliced into 1/2-inch thick rounds
- 1 lb tomatoes, halved
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine asparagus, zucchini, tomatoes, olive oil, garlic, oregano, basil, salt, and pepper. Toss to coat.
- Spread vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly browned.
Nutritional Information:
- Calories: 150 per serving
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Colorful and vibrant
- Roasted flavor
- Healthy and nutritious
- Suitable for American taste
User Comments:
- "Delicious and easy to make! The tomatoes were especially flavorful."
- "I love the combination of asparagus, zucchini, and tomatoes. It's a great way to get your vegetables."
- "This dish is perfect for a summer party or barbecue."
Special Precautions and Tips:
- Use ripe tomatoes for the best flavor.
- If you don't have parchment paper, you can grease the baking sheet with cooking spray.
- Keep an eye on the vegetables during roasting to ensure they don't burn.