Flavorful Asparagus with Zucchini and Yellow Squash Roast Recipe

Introduction

This flavorful asparagus dish combined with zucchini and yellow squash makes a vibrant and nutritious side. Roasting enhances the natural sweetness of the vegetables, while lemon and Parmesan bring fresh, tangy brightness.

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.
• If you prefer a milder garlic taste, sauté the garlic lightly before mixing with olive oil.
• Add cherry tomatoes for a burst of color and sweetness.
• Use vegan Parmesan or nutritional yeast to make this dish dairy-free.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture. Adding fresh lemon juice again after reheating can brighten the flavors.

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 to retain texture and flavor. Frozen vegetables tend to release more moisture and may become mushy when roasted.

How do I know when the vegetables are done roasting?

The vegetables should be tender when pierced with a fork and have a slightly golden, caramelized edge. This usually takes about 15-20 minutes at 400°F (200°C).

Flavorful Asparagus with Zucchini and Yellow Squash Roast Recipe

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★★★★★

4.6 from 73 reviews

A vibrant and healthy roasted vegetable medley featuring tender asparagus, zucchini, and yellow squash, infused with garlic, lemon, and a touch of spice, then finished with freshly grated Parmesan and parsley for a perfect side dish.

• Author: Hannah
• 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: Vegetarian

Ingredients

Scale 1x2x3x

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

Seasoning & Flavor

• 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 your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Mix Vegetables: In a large mixing bowl, combine the asparagus pieces, sliced zucchinis, and yellow squash to get them ready for seasoning.
3. Prepare Seasoning: In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and red pepper flakes to create a flavorful dressing.
4. Toss Vegetables: Drizzle the olive oil mixture over the vegetables and toss well to ensure every piece is evenly coated.
5. Arrange on Baking Sheet: Spread the coated vegetables out in a single layer on a large baking sheet to promote even roasting.
6. Roast: Place the baking sheet in the preheated oven and roast the vegetables for 15-20 minutes until they are tender and slightly golden.
7. Add Lemon: Remove the vegetables from the oven and immediately drizzle with lemon juice, then sprinkle with lemon zest to brighten the flavors.
8. Blend Flavors: Toss the vegetables gently to mix in the lemon juice and zest uniformly.
9. Serve: Transfer the roasted vegetables to a serving dish, sprinkle with freshly grated Parmesan cheese, and garnish with chopped fresh parsley before serving.

Notes

• For extra spicy heat, increase the red pepper flakes according to taste.
• Use freshly grated Parmesan for the best flavor and texture.
• If you prefer a vegan option, omit the Parmesan or use a plant-based cheese alternative.
• Make sure to trim the woody ends off the asparagus for the best texture.
• Serve immediately for the freshest taste and optimal texture.

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