Healthy Roasted Vegetables Asparagus
A vibrant side dish featuring tender roasted asparagus, zucchini, and yellow squash tossed in a lemon-garlic sauce, perfect for a fresh, flavorful addition to dinner.
Equipment
- 1 large skillet
Ingredients
- 1 bunch fresh asparagus about 1 pound, trimmed
- 1 medium zucchini sliced into 1/4 inch half-moons
- 1 medium yellow squash sliced into 1/4 inch half-moons
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or herbs de Provence
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- Optional: grated Parmesan cheese for serving
- Optional: fresh parsley for garnish
Instructions
- Rinse asparagus under cool water and trim off woody ends by snapping each spear at its natural breaking point.
- Rinse zucchini and yellow squash and slice into 1/4 inch thick half-moons for even cooking.
- Heat olive oil in a large skillet over medium heat and sauté minced garlic for about 30 seconds until fragrant.
- Add asparagus to the skillet and sauté for 3 to 4 minutes until slightly softened but still crisp.
- Add zucchini and yellow squash to the skillet, season with salt, pepper, and Italian seasoning, and cook for 5 to 7 minutes until tender and bright green.
- Drizzle lemon juice and add lemon zest to the vegetables, gently tossing to combine.
- Remove from heat, taste, and adjust seasoning as needed before serving warm.
- Serve topped with optional grated Parmesan cheese and fresh parsley if desired.
Notes
- Add red pepper flakes for a spicy kick.
- Pairs well with grilled chicken or fish for a balanced meal.
- Store leftovers in an airtight container and reheat on stovetop or microwave.
- Customize by including bell peppers or cherry tomatoes.