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.