Description
Flavorful Asparagus with Zucchini and Squash is a colorful, nutritious dish that celebrates fresh vegetables. This easy-to-make recipe features crisp asparagus, tender zucchini, and sweet yellow squash, all roasted to perfection and finished with a zesty splash of lemon juice. Ideal for family gatherings or quick weeknight dinners, this vibrant medley will delight even the pickiest eaters.
Ingredients
Scale
- 1 bunch asparagus (about 1 lb)
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Wash asparagus, zucchini, and yellow squash; trim asparagus ends and slice zucchini and squash.
- In a large bowl, combine vegetables with olive oil, garlic powder, salt, and pepper; toss to coat.
- Spread on a lined baking sheet in a single layer.
- Roast for 20-25 minutes until tender-crisp and lightly caramelized.
- Remove from oven and squeeze fresh lemon juice over the veggies before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg