INGREDIENTS
4
tilapia fillets
3 cups
broccoli florets, cut into 1 inch pieces
1 1/2 cups
carrots, thinly sliced
1
yellow squash, sliced
4 tbsp
olive oil (divided)
2 tbsp
lemon juice
1 tbsp
garlic, minced
1
Tablespon fresh parsley (1½ teaspoons dried)
1/4 tsp
dried red pepper flakes
1/4 tsp
onion powder
Salt & pepper