This colorful dish features tender roasted asparagus paired with juicy zucchini and squash. It’s fresh, vibrant, and packed with flavor, making it a great side to any meal!
Honestly, I love how easy it is to prepare. Just toss the veggies with some olive oil, sprinkle some salt, and let the oven do its magic. Perfect for busy nights! 💚
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for that nice crunch. If it’s out of season, you can use green beans as a substitute. They roast well and add a similar green freshness.
Zucchini & Yellow Squash: These give a lovely sweetness. If you can’t find them, you can use bell peppers or carrots instead. Just cut them into similar-sized pieces to ensure even cooking.
Garlic: Fresh garlic adds a great depth of flavor. You can use garlic powder if you’re in a pinch, but fresh really makes a difference. I usually prefer using less of the powder compared to fresh, about 1/4 teaspoon should work.
Olive Oil: Extra virgin olive oil is best for flavor, but any cooking oil will do. If you’re looking for a lighter option, avocado oil can work too.
What’s the Best Way to Roast Vegetables for Maximum Flavor?
Roasting vegetables can be a game-changer! Here are some tips to get the best results:
- Make sure to preheat your oven fully. This helps the veggies to caramelize nicely.
- Spread the vegetables out in a single layer. Crowding them can cause steaming instead of roasting.
- Toss the veggies halfway through cooking. This ensures even browning and prevents burning.
- Adding lemon juice at the end brightens the flavors. It’s a great finishing touch!
Pro tip: If using Parmesan, add it shortly before the veggies finish cooking to let it melt slightly without burning. Enjoy your delicious roasted veggies!
Flavorful Roasted Asparagus with Zucchini and Squash
Ingredients You’ll Need:
- 1 bunch fresh asparagus, trimmed
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh, chopped)
- 1 teaspoon dried oregano (or fresh, chopped)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 20 minutes for roasting, totaling about 30 minutes. It’s quick and easy, perfect for a busy weeknight dinner that’s delicious and nutritious!
Step-by-Step Instructions:
1. Preheat Your Oven:
Get your oven ready by preheating it to 425°F (220°C). For easy clean-up, line a baking sheet with parchment paper or give it a light greasing.
2. Prepare the Vegetables:
First, trim the tough ends off the asparagus. Next, slice the zucchini and yellow squash into half-moon shapes about 1/4 inch thick. This way, they will cook evenly.
3. Season the Veggies:
In a large mixing bowl, combine the prepared asparagus, zucchini, and squash. Drizzle with olive oil and sprinkle in the minced garlic, thyme, oregano, smoked paprika, salt, and pepper. Toss everything together until the veggies are well-coated with the oil and seasonings.
4. Spread on Baking Sheet:
Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Make sure they aren’t crowded, so they can roast nicely!
5. Roast the Vegetables:
Pop the baking sheet in the oven and roast for about 15 to 20 minutes. Be sure to shake or stir the vegetables halfway through for even cooking. You want them to be tender and slightly caramelized at the edges.
6. Finishing Touches:
Once they’re done roasting, take the veggies out of the oven. If you’d like, drizzle some lemon juice over them and sprinkle with Parmesan cheese while they’re still warm for an extra touch of flavor.
7. Serve and Enjoy:
These tasty roasted vegetables make a fantastic side dish! Serve them warm and enjoy their vibrant flavors side by side with your favorite main dishes!
Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Recipe?
Absolutely! You can swap in vegetables like bell peppers, carrots, or even broccoli. Just make sure they’re cut into similar sizes to ensure even roasting!
Can I Roast This Ahead of Time?
Yes! You can roast the vegetables a few hours in advance. Just keep them warm in the oven at a low temperature (around 200°F/93°C) until you’re ready to serve. They can also be reheated gently in the oven if necessary.
How Should I Store Leftovers?
Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. They’re tasty cold in salads or can be reheated in the microwave or oven until warm!
Can I Make This Recipe Vegan?
Definitely! You can simply omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for added flavor without the dairy.