Asparagus Zucchini Squash Delight (Print Version)
# Ingredients:
→ Vegetables
01 -
6 button mushrooms, cut into slices
02 -
2 yellow squashes, chopped into 1-inch pieces
03 -
2 zucchinis, chopped into 1-inch pieces
04 -
1 pound asparagus, trimmed and cut into 2-inch pieces
→ Seasonings and Oils
05 -
2 tablespoons dried parsley
06 -
3 cloves garlic, minced after peeling
07 -
2 tablespoons olive oil
08 -
2 tablespoons fresh rosemary
# Instructions:
01 -
Turn on your oven and set it to 425°F (220°C). That way, everything roasts evenly and gets golden.
02 -
Slice the mushrooms to the thickness you like. Cut the zucchini and yellow squash into 1-inch chunks. Trim the asparagus, then chop it into 2-inch bits. Finally, peel and finely chop the garlic.
03 -
Toss zucchini, yellow squash, asparagus, mushrooms, and the garlic into a medium pan. Spread everything out evenly so it cooks right.
04 -
Pour olive oil over the veggies, and toss them with parsley and rosemary. Make sure the oil and seasonings coat everything nicely.
05 -
Pop the pan into the hot oven and bake for around 30-40 minutes. Stir the veggies halfway through so they roast evenly, then pull them out when they’re golden and soft.
06 -
Let the veggies cool down for a bit before serving. They make a tasty side or work great in other dishes.
# Notes:
01 -
Mixing the veggies midway through cooking helps stop any burning and ensures they roast perfectly.