Description
Flavorful Asparagus with Zucchini and Squash is a vibrant, nutritious dish that celebrates the fresh flavors of summer vegetables. This quick and easy recipe combines crisp asparagus, tender zucchini, and sweet yellow squash, all roasted to perfection and drizzled with olive oil and lemon juice. Perfect as a side for any meal or a light main course, this colorful medley is sure to impress at your next gathering.
Ingredients
Scale
- 1 bunch fresh asparagus (approximately 1 lb)
- 2 medium zucchini, sliced (about 2 cups)
- 2 medium yellow squash, sliced (about 2 cups)
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Trim the woody ends off the asparagus and slice zucchini and yellow squash into rounds about half an inch thick.
- In a large bowl, combine asparagus, zucchini, yellow squash, olive oil, garlic, salt, pepper, and lemon juice. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes until tender but slightly crisp. Toss halfway through for even cooking.
- Serve warm as a stunning side or light main dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg