Description

Flavorful roasted asparagus with zucchini, yellow squash, and mushrooms tossed in olive oil, rosemary, and garlic for a simple and delicious vegetable side dish.

Ingredients

2 large zucchini, cut into 1/2-inch coins
2 medium yellow squash, cut into 1/2-inch coins
1 lb asparagus, tough ends removed and cut into 2-inch pieces
6 mushroom caps, sliced
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
2 tbsp dried parsley

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Instructions

1. Preheat the oven to 425°F (220°C).

2. Cut the zucchini and yellow squash into evenly sized pieces for uniform cooking.

3. Trim and cut the asparagus into 2-inch lengths, mince the garlic, and slice the mushrooms.

4. In a medium oven-safe pan, combine zucchini, yellow squash, asparagus, garlic, and mushrooms.

5. Drizzle olive oil evenly over the vegetables.

6. Sprinkle with fresh rosemary and dried parsley.

7. Toss everything together to ensure the vegetables are well coated.

8. Roast in the preheated oven for 30-40 minutes, stirring halfway through for even browning.

9. Remove from the oven once vegetables are tender and golden.

10. Allow to cool slightly before serving.

Notes

For extra flavor, add a squeeze of fresh lemon juice before serving.

You can substitute thyme or Italian seasoning for rosemary if preferred.

These roasted vegetables pair well with grilled meats, pasta, or grain bowls.

Nutrition estimate is for the entire recipe without optional additions.