Why You’ll Love This Recipe
This recipe is a great way to enjoy three vegetables in one dish. The zucchini and squash soften and caramelize perfectly while roasting, and the asparagus adds a crisp contrast. The garlic, rosemary, and parsley infuse the vegetables with aromatic flavors, making this side dish a delicious addition to any meal. Plus, it’s super easy to prepare and is perfect for a quick dinner or as a side for a holiday feast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound asparagus
- 2 zucchinis
- 2 yellow squashes
- 3 cloves of garlic
- 6 button mushrooms
- 2 tablespoons fresh rosemary
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Directions
- Preheat your oven to 425°F (220°C) to ensure even roasting.
- Dice the zucchini and yellow squash into 1-inch cubes and cut the asparagus into 2-inch lengths.
- Peel and mince the garlic, and slice the mushrooms to your preferred thickness.
- In a medium oven pan, combine all the prepared vegetables: zucchini, yellow squash, asparagus, garlic, and mushrooms.
- Drizzle the olive oil over the vegetables and sprinkle with rosemary and dried parsley. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 30-40 minutes, stirring halfway through to ensure even cooking. Remove from the oven when the vegetables are tender and golden.
- Allow the vegetables to cool slightly before serving.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30-40 minutes
- Total time: 45-60 minutes
Variations
- Add other vegetables: You can add bell peppers, carrots, or cherry tomatoes for more color and flavor.
- Spicy twist: Add a pinch of red pepper flakes for a bit of heat.
- Cheese topping: Sprinkle with grated Parmesan or feta cheese before serving for added flavor.
- Different herbs: Try thyme or oregano in place of rosemary for a slightly different taste.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a hot oven for a few minutes until warmed through.
FAQs
Can I substitute other vegetables in this recipe?
Yes, you can replace the zucchini and squash with other summer vegetables like pattypan squash or even green beans.
How can I make this recipe more flavorful?
Add more spices like garlic powder, onion powder, or fresh herbs such as thyme or basil to elevate the flavor.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables and toss them in the seasoning, then store them in the fridge. Roast them just before serving.
How can I make this dish vegan?
This recipe is already vegan! Simply skip any cheese if added, and it will remain fully plant-based.
Can I use frozen vegetables instead of fresh?
It’s best to use fresh vegetables for the best texture, but you can use frozen vegetables if necessary, although they may have a slightly different texture after roasting.
How do I know when the vegetables are done roasting?
The vegetables should be tender with a golden-brown color. You can easily test by piercing them with a fork.
Can I use dried rosemary instead of fresh?
Yes, you can replace fresh rosemary with dried rosemary, but use only about one-third of the amount since dried herbs are more concentrated.
Can I cook this dish in a skillet instead of the oven?
Yes, you can cook the vegetables in a large skillet over medium heat, stirring occasionally until they are tender and browned.
Can I add protein to this dish?
Yes, adding grilled chicken or roasted chickpeas would complement this dish well and make it a more complete meal.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Conclusion
Flavorful Asparagus with Zucchini and Squash is a quick, easy, and nutritious side dish that’s perfect for any meal. With minimal ingredients and cooking time, this vegetable medley brings out the natural flavors of the produce, enhanced by the simple addition of garlic, rosemary, and olive oil. Whether you’re serving it with a weeknight dinner or for a special occasion, this dish will be a hit at your table!
Flavorful Asparagus with Zucchini and Squash
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-60 minutes
- Yield: 4 servings
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This flavorful asparagus with zucchini and squash recipe is a quick and easy side dish that’s packed with delicious, savory flavors. Roasting these vegetables brings out their natural sweetness and adds a crisp contrast to the tender zucchini and squash. Infused with garlic, rosemary, and parsley, this side dish makes a perfect addition to any main course or holiday meal. It’s a nutritious, colorful way to enjoy more vegetables without any hassle.
Ingredients
- 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 your oven to 425°F (220°C).
- Dice the zucchini and yellow squash into 1-inch cubes, and cut the asparagus into 2-inch lengths.
- Peel and mince the garlic, and slice the mushrooms to your preferred thickness.
- In a medium oven pan, combine the zucchini, yellow squash, asparagus, garlic, and mushrooms.
- Drizzle with olive oil and sprinkle with rosemary and dried parsley. Toss the vegetables to coat evenly.
- Roast the vegetables in the preheated oven for 30-40 minutes, stirring halfway through. Remove once the vegetables are tender and golden.
- Allow the vegetables to cool slightly before serving.
Notes
- Feel free to add other vegetables like bell peppers, carrots, or cherry tomatoes for extra color and flavor.
- For a spicier dish, add a pinch of red pepper flakes.
- If desired, sprinkle with grated Parmesan or feta cheese before serving.
- You can substitute fresh rosemary with dried rosemary but use one-third of the amount.
