Description
A vibrant roast of asparagus, zucchini, and yellow squash, perfect for any season, combining heartwarming flavors and simple preparation.
Ingredients
Scale
- 1 bunch of asparagus
- 2 medium zucchinis
- 2 medium yellow squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the asparagus thoroughly and trim the ends, cutting them into 2-inch segments.
- Slice the zucchini and yellow squash into generous, bite-sized rounds for even cooking.
- In a large mixing bowl, combine the cut vegetables.
- Drizzle the medley with olive oil, then season with salt, pepper, and garlic powder.
- Toss the vegetables until coated in oil and seasonings.
- Spread the mixture onto a baking sheet, ensuring space between each piece.
- Roast in the oven for 20-25 minutes until tender and golden brown.
- Remove from the oven and drizzle with fresh lemon juice before serving.
Notes
Avoid overcrowding the baking sheet for better roasting. Feel free to customize the vegetables based on what’s fresh and in season.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg