Description
Roasted Asparagus, Zucchini, and Squash brings garden-fresh vegetables to your table with minimal effort and maximum flavor. Tossed with olive oil, herbs, and a sprinkle of sea salt, this colorful medley turns simple produce into a delightful companion for any main course.
Ingredients
Scale
Vegetables:
- 1 lb asparagus
- 1 medium zucchini
- 1 medium yellow squash
Seasonings and Aromatics:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic
Cheese:
- ¼ cup grated parmesan cheese
Instructions
- Crank your oven to 425°F and line a large baking sheet with parchment paper so your vegetables don’t stick.
- Thoroughly rinse asparagus, zucchini, and yellow squash under cool water to remove any dirt or debris.
- Snap off the tough woody ends of asparagus by bending each spear until it naturally breaks at its tender point.
- Slice zucchini and yellow squash into precise ½-inch diagonal cuts for even roasting.
- Finely mince 1 garlic clove into tiny pieces to distribute flavor evenly.
- Gather all vegetable slices into a spacious mixing bowl for seasoning.
- Pour 2 tablespoons olive oil over vegetables and sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, and minced garlic.
- Gently toss vegetables to ensure every slice gets coated with oil and seasonings.
- Arrange vegetables in a single layer on the prepared baking sheet, keeping them spread out to allow proper roasting.
- Slide the baking sheet into the 425°F oven and roast for 15-18 minutes, giving them a quick stir halfway through cooking.
- Check vegetables at 15 minutes – they should be tender with light golden edges and slightly caramelized.
- Immediately shower ¼ cup grated parmesan cheese over the hot roasted vegetables for a melty, savory finish.
- Transfer your beautifully roasted vegetables to a serving platter and enjoy while they’re warm and fragrant.
Notes
- Check vegetable thickness to ensure even roasting, cutting all pieces roughly the same size for consistent cooking.
- Fresh garlic adds incredible depth, so mince it finely and distribute evenly to maximize flavor throughout the vegetables.
- Use high-quality extra virgin olive oil to enhance the natural sweetness of roasted vegetables and help them caramelize beautifully.
- For a gluten-free and dairy-free version, skip the parmesan and substitute with nutritional yeast or toasted pine nuts for added richness.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 141 kcal
- Sugar: 3 g
- Sodium: 613 mg
- Fat: 10 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3.5 g
- Protein: 6 g
- Cholesterol: 6 mg