Description

This recipe features a vibrant medley of fresh asparagus, zucchini, and yellow squash perfectly roasted to bring out their natural sweetness and tender texture. Enhanced with garlic, lemon, and a touch of red pepper flakes for subtle heat, this dish is a refreshing and healthy side that complements a variety of meals. Finished with a light sprinkle of Parmesan cheese and fresh parsley, it offers a delightful balance of flavors that’s both simple and elegant.

Ingredients

Scale

Vegetables

1 bunch fresh asparagus (trimmed and cut into 2-inch pieces)
2 medium zucchini (sliced into half-moons)
2 medium yellow squash (sliced into half-moons)

Seasoning and Flavor

2 tablespoons olive oil (helps achieve a golden, roasted finish)
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 (for brightness)
1 teaspoon lemon zest (adds freshness)
2 tablespoons freshly grated Parmesan cheese (omit for dairy-free option)
Fresh parsley (chopped, for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a hot roasting environment that will caramelize the vegetables beautifully.
Prepare the Vegetables: Trim the asparagus and cut it into 2-inch pieces. Slice the zucchini and yellow squash into half-moon shapes. Place all the cut vegetables into a large mixing bowl.
Toss with Seasonings: Add the olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl. Toss everything together until the vegetables are evenly coated.
Roast the Vegetables: Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper or foil for easier cleanup. Roast in the preheated oven for about 20 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.
Add Lemon and Cheese: Remove the vegetables from the oven. Drizzle with lemon juice and sprinkle lemon zest over the top. Then, evenly distribute the freshly grated Parmesan cheese over the warm vegetables so it slightly melts.
Garnish and Serve: Sprinkle chopped fresh parsley on top for a fresh finish and serve immediately while warm.

Notes

You can omit the Parmesan cheese to make this dish dairy-free and vegan.
Adjust the red pepper flakes to taste or omit entirely if you prefer a milder dish.
For added crunch, sprinkle some toasted pine nuts or sliced almonds before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Ensure the vegetables are spread in a single layer on the baking sheet to roast evenly rather than steam.