Description
A fresh and vibrant sautéed vegetable dish featuring asparagus, zucchini, and squash with garlic, olive oil, and a hint of lemon for a light, flavorful finish.
Ingredients
1 bunch fresh asparagus, trimmed
2 medium zucchinis, sliced into half-moons
2 medium yellow squashes, sliced into half-moons
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon dried oregano (optional)
1 teaspoon lemon juice (optional)
Grated Parmesan cheese for serving (optional)
Instructions
- Wash and prepare the vegetables by trimming the asparagus and slicing the zucchinis and yellow squashes into half-moons.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the asparagus and cook for 3 to 4 minutes until slightly tender.
- Add zucchini and squash, then season with salt, pepper, and oregano if using.
- Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.
- Drizzle with lemon juice if desired and stir gently.
- Remove from heat, transfer to a serving dish, and top with grated Parmesan if desired.
Notes
Add mushrooms, bell peppers, or cherry tomatoes for extra flavor and color.
Sprinkle red pepper flakes for a bit of heat.
Skip Parmesan or use a plant-based alternative to make it vegan.
Avoid overcooking to keep vegetables crisp and vibrant.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
