|10 min||10 min||4|
|1 medium||Red onion (cut into bite-sized chunks)|
|1 1/2 cup||Cremini (Italian) mushroom (cut into bit-sized chunks)|
|1 medium||Zucchini (cut into bit-sized chunks, optional)|
|1 medium pepper(s)||Red bell pepper (cut into bite-sized chunks)|
|227 gm||Asparagus (trimmed, chopped into 2-inch bits)|
|2 clove(s)||Garlic (chopped)|
|1/4 cup||Parsley, fresh (chopped)|
|1 tbsp||Extra virgin olive oil|
|1 pinch||Sea salt|
|1 dash||Black pepper|
|1 whole lemon(s)||Lemon juice|
|1 whole lemon(s)||Lemon peel (zest)|
1. Preheat oven to 425°F. Add onion, mushrooms, zucchini and red pepper to a large roasting pan.
2. Drizzle on garlic, olive oil, sea salt and pepper.
3. Roast for 10 minutes. Stir in the asparagus and lemon zest. Drizzle on more olive oil, if necessary. Roast another 10 minutes.
4. Remove from oven. Season again if needed and drizzle on lemon juice. Sprinkle with parsley. Serve warm.
provide key vitamins and minerals important for good health and maintenance of the body!