This colorful dish features tender roasted asparagus paired with sweet zucchini and squash. It’s a tasty way to get your veggies in and adds a splash of brightness to your meal!
I love how simple it is to make—just toss the veggies in olive oil, sprinkle some salt, and let the oven do the work. Perfect as a side or a light main dish!
Key Ingredients & Substitutions
Asparagus: A star in this dish, asparagus should be bright green and firm. If you can’t find asparagus, green beans or broccoli make great alternatives, with a similar crisp texture.
Zucchini and Yellow Squash: Both add fantastic color and mild flavor. You can substitute with any summer squash or even bell peppers for a different twist!
Olive Oil: It helps everything roast beautifully! If you prefer, avocado oil or melted coconut oil can be used instead, giving a slightly different flavor.
Garlic: Fresh is best for great flavor, but jarred minced garlic is a handy substitute. Just keep in mind that flavor strength varies, so adjust to taste!
Parmesan Cheese: Optional, but it adds a nice salty finish. If you’re dairy-free, nutritional yeast can be a tasty substitute for a cheesy flavor.
How Do I Get the Vegetables Perfectly Roasted?
Roasting veggies can be tricky, but here’s how to do it right! To achieve that golden-brown perfection, follow these tips:
- Preheat Your Oven: Always start with a hot oven. Preheating to 425°F (220°C) ensures the vegetables roast instead of steam.
- Single Layer: Spread the vegetables out on the baking sheet in a single layer. This prevents them from steaming and helps them brown better.
- Toss in Oil and Seasoning: Make sure every piece is coated in oil and seasoning for maximum flavor and even cooking.
- Stir Halfway: About halfway through roasting, give the veggies a good stir to promote even browning.
- Check for Tenderness: They’re done when fork-tender and slightly crispy. If you like them extra crispy, leave them in a minute or two longer. Just keep a watchful eye!
Flavorful Roasted Asparagus with Zucchini and Squash
Ingredients You’ll Need:
Vegetables:
- 1 bunch asparagus, trimmed
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
Seasoning:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest (optional, for brightness)
Toppings:
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to roast, making it ready in just 30 minutes. Perfect for a quick and healthy side!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This temperature is great for roasting vegetables and helps them become tender and slightly crispy. Line a large baking sheet with parchment paper or grease it to prevent sticking.
2. Prepare the Vegetables:
In a large bowl, combine the trimmed asparagus, sliced zucchini, and sliced yellow squash. These colorful veggies will be the star of the show!
3. Season the Veggies:
Drizzle the olive oil over the vegetables. Add in the minced garlic, dried Italian herbs, and a pinch of salt and pepper. Toss everything together until the veggies are well coated in the oil and seasonings.
4. Arrange for Roasting:
Spread the prepared vegetables evenly in a single layer on your baking sheet. This helps them roast properly instead of steaming!
5. Roast in the Oven:
Place the baking sheet in the preheated oven and roast the veggies for 15 to 20 minutes. Be sure to stir them halfway through to ensure even cooking and browning. You want them to be tender and lightly browned.
6. Add Finishing Touches:
Once they are done roasting, remove them from the oven. If you like, sprinkle lemon zest and grated Parmesan cheese on top for extra flavor.
7. Garnish and Serve:
Before serving, add a sprinkle of fresh parsley on top for a pop of color. Serve the roasted vegetables warm as a delightful side dish or a light vegetarian main.
Enjoy your delicious and flavorful roasted asparagus with zucchini and squash!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in or substitute with other vegetables like bell peppers, cherry tomatoes, or carrots. Just be mindful of the cooking times, as some veggies may roast faster or slower than asparagus, zucchini, and squash.
Can I Make This Dish Ahead of Time?
Yes, you can! Roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or on the stovetop until heated through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep them fresh, avoid adding any toppings like Parmesan until you’re ready to serve them again!
Can I Make It Vegan?
Yes, it’s easy to make this dish vegan! Just omit the Parmesan cheese or substitute it with a dairy-free alternative like nutritional yeast for a cheesy flavor without the dairy.
