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–+ servings

Roasted Asparagus with Zucchini and Squash

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A vibrant roasted medley of asparagus, zucchini, and yellow squash enhanced with garlic and lemon, perfect as a nutritious side or a standalone dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 bunch fresh asparagus Trim the woody ends for the best texture.
  • 1 medium zucchini, sliced into round discs A great source of vitamins.
  • 1 medium yellow squash, sliced into round discs Adds a lovely color and mild flavor.
Seasoning and Oils
  • 2 tablespoons olive oil For roasting and enhancing flavor.
  • 2 cloves garlic, minced Key for aromatic deliciousness.
  • to taste salt and pepper Essential seasonings to elevate every bite.
  • 1 tablespoon lemon juice Fresh and zesty, it brightens the dish!
  • 1 tablespoon fresh parsley, chopped For garnish and extra flavor.
  • optional grated Parmesan cheese A great boost of umami.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the trimmed asparagus, zucchini slices, and yellow squash slices.
  3. Drizzle olive oil over the vegetables, then toss until fully coated.
  4. Add minced garlic, salt, and pepper, ensuring everything is well-seasoned.
  5. Spread the vegetable mixture evenly on a large baking sheet.
Cooking
  1. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and slightly browned.
  2. Remove from the oven and transfer the vegetables to a serving dish.
  3. Drizzle lemon juice over the roasted medley and sprinkle with chopped parsley.
  4. Top with grated Parmesan cheese, if desired, before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 4gSugar: 3g

Notes

This dish pairs beautifully with grilled proteins like chicken or fish. For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot skillet to rejuvenate the vegetables.

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