• 1 asparagus bundle, cut into 2-inch pieces (about 4 cups)
• 1 large carrot, cut into 1/4-inch-thick coins
• 1 large parsnip, cut into 1/4-inch-thick coins
• 1 medium zucchini, sliced in half, and then 1/2-inch-thick pieces
• 1/2 small yellow onion, large dice
• 3 garlic cloves, minced
• 2 T ghee, melted
• 1/2 lemon, juiced
• 1 tsp Italian seasoning
• 1 tsp sea salt

‍