Description
A vibrant medley of roasted zucchini, yellow squash, asparagus, and mushrooms, seasoned with aromatic herbs.
Ingredients
Scale
- 2 large zucchini, cut into 1 inch cubes (about 2 ½ cups)
- 2 medium yellow squash, cut into 1 inch cubes (about 2 cups)
- 1 lb fresh asparagus, trimmed and cut into 2 inch pieces
- 6 large mushroom caps, sliced (about 1 cup)
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp dried parsley
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice, optional for finishing
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare all vegetables: wash, dry, and cut them into specified sizes.
- Mix all prepared vegetables in a large mixing bowl.
- Add extra virgin olive oil and toss to ensure even coating.
- Season with rosemary, dried parsley, sea salt, and black pepper, and fold together.
- Roast the mixture in a single layer in a roasting pan for 30 to 40 minutes, stirring halfway through.
- Finish with a small splash of lemon juice before serving.
Notes
For even cooking, ensure all vegetables are cut to uniform sizes. Can be stored in the fridge for up to three days or frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg