Description
A vibrant and nutritious medley of garden-fresh vegetables roasted to perfection with aromatic herbs and garlic. This simple yet flavorful dish is perfect as a side or a wholesome addition to any meal.
Ingredients
- 1 pound asparagus
- 2 zucchinis, diced into 1-inch cubes
- 2 yellow squashes, diced into 1-inch cubes
- 3 cloves garlic, minced
- 6 button mushrooms, sliced
- 2 tablespoons fresh rosemary
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Instructions
- Fire Up the Oven – Preheat your oven to 425°F (220°C) to ensure even roasting.
- Prep Like a Pro – Cut asparagus into 2-inch pieces, mince garlic, and slice mushrooms to your preferred thickness.
- Mix It Up – In a medium oven pan, combine zucchini, squash, asparagus, garlic, and mushrooms. Spread evenly for consistent roasting.
- Season to Perfection – Drizzle olive oil over the veggies and sprinkle with rosemary and parsley. Toss well to coat everything evenly.
- Roast to Golden Goodness – Bake for 30-40 minutes, stirring halfway through for even cooking. Remove when veggies are tender and slightly golden.
- Serve and Savor – Let the veggies cool slightly before serving. Enjoy them as a side dish or mix them into your favorite meals.
Notes
- For extra crispiness, broil for the last 2-3 minutes.
- Substitute or add other vegetables like bell peppers or cherry tomatoes for variety.
- Pairs well with grilled meats, pasta, or quinoa.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired