Description
Flavorful Asparagus with Zucchini and Squash is a vibrant, healthy dish that brings together the fresh tastes of spring and summer. This delightful vegetable medley combines tender asparagus, zucchini, and yellow squash, all roasted to perfection with aromatic garlic and herbs. Whether you’re aiming for a quick weeknight dinner or looking to impress guests at a gathering, this recipe is both easy to prepare and packed with nutrients. Serve it alongside grilled meats or over grains for a wholesome meal that’s as colorful as it is delicious.
Ingredients
Scale
- 1 pound asparagus
- 2 zucchinis
- 2 yellow squashes
- 3 cloves garlic
- 6 button mushrooms
- 2 tablespoons fresh rosemary
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Wash and cut the asparagus into bite-sized pieces. Slice zucchinis and yellow squashes into half-moons. Chop mushrooms and mince garlic.
- In a mixing bowl, combine all vegetables. Add olive oil, rosemary, parsley, minced garlic, salt, and pepper. Toss until coated.
- Spread the mixture on a baking sheet in an even layer. Roast for about 30 minutes until tender and slightly caramelized, stirring halfway through.
- Serve hot as a side dish or over grains.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 105
- Sugar: 3g
- Sodium: 72mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg