- A handful of green beans, trimmed
- A handful of asparagus spears, woody ends removed
- 1/2 a fennel bulb, sliced into chunks
- 1/2 an onion, sliced into chunks
- 1 yellow squash, cut into spears
- 1 zucchini, cut into spears
- 2 tsp olive oil
- Sea salt and fresh cracked pepper, to taste
- Zest of one lemon
- Parmesan cheese shavings
Chop the onion and fennel into large chunks, making sure to leave the cores on so the chunks stay attached. Drizzle with one teaspoon of olive oil and season with salt and pepper.
Bake for 30 minutes then remove from oven. Add the other vegetables to the baking sheet, drizzle the last teaspoon of olive oil over the veggies and re-season with salt and pepper, toss to coat.
