|10 min||10 min||1|
|1/4 medium||Red onion (cut into bite-sized chunks )|
|1/3 cup||Cremini (Italian) mushroom (cut into bit-sized chunks)|
|1/4 medium||Zucchini (cut into bit-sized chunks, optional)|
|1/4 medium pepper(s)||Red bell pepper (cut into bite-sized chunks)|
|1/2 clove(s)||Garlic (chopped )|
|1/4 tbsp||Olive oil|
|1/4 pinch||Sea salt|
|1/4 dash||Black pepper|
|57 gm||Asparagus (trimmed, chopped into 2-inch bits)|
|1/4 whole lemon(s)||Lemon juice|
|1/4 whole lemon(s)||Lemon peel (zest)|
|1/10 cup||Parsley, fresh (chopped)|
Preheat oven to 425°F. Add onion, mushrooms, zucchini and red pepper to a large roasting pan.
Drizzle on garlic, olive oil, salt and pepper.
Roast for 10 minutes. Stir in the asparagus and lemon zest. Drizzle on more olive oil, if necessary. Roast another 10 minutes.
Remove from oven. Season again and drizzle on lemon juice. Sprinkle with parsley. Serve warm.