Flavorful Asparagus with Zucchini and Squash Recipe

Introduction

This flavorful asparagus dish combined with zucchini and yellow squash makes a vibrant, healthy side perfect for any meal. Roasted to tender perfection and brightened with lemon and Parmesan, it’s a simple way to enjoy fresh summer vegetables.

Ingredients

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 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 freshly grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Place the asparagus, zucchinis, and yellow squash in a large mixing bowl.
3. Step 3: In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, and red pepper flakes.
4. Step 4: Drizzle the olive oil mixture over the vegetables and toss well to ensure they are evenly coated.
5. Step 5: Spread the vegetables in a single layer on a large baking sheet.
6. Step 6: Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly golden.
7. Step 7: Remove from the oven and immediately drizzle with lemon juice and sprinkle with lemon zest.
8. Step 8: Toss the vegetables gently to blend the flavors.
9. Step 9: Transfer to a serving dish and sprinkle with freshly grated Parmesan cheese.
10. Step 10: Garnish with chopped fresh parsley before serving.

Tips & Variations

• For a nuttier flavor, try adding toasted pine nuts or walnuts as a garnish.
• Swap Parmesan with Pecorino Romano for a sharper taste.
• If you prefer milder garlic flavor, roast the garlic whole alongside the vegetables instead of minced.
• To keep vegetables crisp-tender, check them early and remove once they start to brown.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain texture, as oven roasting again may overcook the vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting, but if using frozen, thaw and pat them dry before tossing with oil to reduce excess moisture and help them roast properly.

Is this recipe suitable for a vegan diet?

The recipe is nearly vegan; simply omit the Parmesan cheese or replace it with a vegan cheese alternative to make it fully plant-based.

Flavorful Asparagus with Zucchini and Squash Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Flavorful Asparagus with Zucchini and Squash is a vibrant, healthy roasted vegetable dish combining fresh asparagus, zucchini, and yellow squash with garlic, olive oil, and a zesty lemon finish. Topped with Parmesan and fresh parsley, it makes a perfect side dish that is both quick and easy to prepare.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons

Seasonings and Toppings

• 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 freshly grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to bring out their natural flavors.
2. Prepare Vegetables: Place the trimmed and sliced asparagus, zucchini, and yellow squash into a large mixing bowl, ready for seasoning.
3. Make Olive Oil Mixture: In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and red pepper flakes to create a flavorful coating for the vegetables.
4. Toss Vegetables: Drizzle the olive oil mixture over the vegetables and toss thoroughly to ensure every piece is evenly coated with seasoning.
5. Arrange on Baking Sheet: Spread the coated vegetables out in a single layer on a large baking sheet for optimal roasting.
6. Roast Vegetables: Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly golden, allowing natural sweetness and textures to develop.
7. Add Lemon Flavor: Remove the vegetables from the oven and immediately drizzle with fresh lemon juice and sprinkle lemon zest to brighten the dish.
8. Toss to Blend Flavors: Gently toss the vegetables so the lemon flavors are well incorporated.
9. Serve and Garnish: Transfer the vegetables to a serving dish, sprinkle with freshly grated Parmesan cheese, and garnish with chopped fresh parsley for added flavor and color.

Notes

• For a spicier version, increase the amount of red pepper flakes according to your taste.
• You can substitute Parmesan cheese with a vegan alternative to make the dish vegan-friendly.
• Use fresh lemon juice and zest for the best citrus flavor.
• Make sure to spread the vegetables in a single layer to ensure even roasting and prevent sogginess.
• This dish pairs well with grilled meats or as a light vegetarian main course with crusty bread.

Keywords: roasted asparagus, zucchini, yellow squash, lemon garlic vegetables, healthy side dish, roasted vegetables, easy vegetable recipe