Flavorful Asparagus with Zucchini and Squash
A refreshing, colorful dish featuring perfectly roasted asparagus, tender zucchini, and nutty squash, enhanced with lemon juice and Parmesan cheese.
Ingredients
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
Seasoning and Garnish
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional) For spice
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons Parmesan cheese, freshly grated
- fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chopped asparagus, zucchinis, and yellow squash.
- In a smaller bowl, whisk together the olive oil, minced garlic, salt, black pepper, and optional red pepper flakes.
- Drizzle the olive oil mixture over the vegetables and toss to coat evenly.
Cooking
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for about 15-20 minutes, or until tender and slightly golden.
- Remove from the oven and immediately drizzle with lemon juice and sprinkle with lemon zest.
- Gently toss to blend and transfer to a serving dish.
- Sprinkle with freshly grated Parmesan cheese and garnish with chopped parsley.
Notes
This dish makes a great make-ahead option. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or skillet for best results. Feel free to substitute with other vegetables like bell peppers or broccoli.