Description
A delicious roasted vegetable dish featuring asparagus, zucchini, and squash, perfect as a side or a light meal.
Ingredients
- 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the asparagus, zucchini, and yellow squash.
- Drizzle the olive oil over the vegetables and add the minced garlic, salt, black pepper, lemon zest, and lemon juice. Toss until the vegetables are evenly coated.
- Spread the vegetable mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- Remove from the oven and serve warm.
Notes
- For added flavor, sprinkle some red pepper flakes before roasting for a spicy kick.
- You can substitute the asparagus with green beans or broccoli for a different taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg