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

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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.