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–+ servings
Flavorful Asparagus with Zucchini and Squash

Flavorful Asparagus with Zucchini and Squash for a Fresh Feast

A vibrant medley of asparagus, zucchini, and squash, this flavorful dish is a healthy vegetarian side packed with nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 1 bunch Asparagus Use fresh stalks
  • 2 medium Zucchini Sliced into half-moons
  • 2 medium Yellow Squash Sliced like zucchini
For the Seasoning
  • 2 tablespoons Olive Oil Essential for roasting
  • 2 cloves Garlic Minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes Optional
For the Finishing Touches
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/3 cup Parmesan Cheese Grated, substitute with vegan cheese if desired
  • 2 tablespoons Fresh Parsley Chopped for garnish

Equipment

  • baking sheet
  • large mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Combine the trimmed asparagus, sliced zucchini, and yellow squash in a large bowl.
  3. Whisk together the olive oil, minced garlic, salt, black pepper, and optional red pepper flakes in a separate bowl.
  4. Drizzle the seasoning mixture over the vegetables and toss gently until coated.
  5. Spread the coated vegetables in a single layer on a large baking sheet.
  6. Roast in the preheated oven for 15-20 minutes until golden and tender.
  7. Remove from oven, drizzle with lemon juice, and sprinkle with lemon zest. Toss lightly.
  8. Transfer to a serving dish and sprinkle with grated Parmesan cheese.
  9. Garnish with chopped fresh parsley and serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 350mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.

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