Asparagus Zucchini Squash Roast (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound asparagus, cut into 2-inch lengths
02 -
2 zucchinis, diced into 1-inch cubes
03 -
2 yellow squashes, diced into 1-inch cubes
04 -
6 button mushrooms, sliced
→ Seasonings and Oils
05 -
3 cloves garlic, peeled and minced
06 -
2 tablespoons fresh rosemary
07 -
2 tablespoons dried parsley
08 -
2 tablespoons olive oil
# Instructions:
01 -
Preheat your oven to 425°F (220°C) to ensure even cooking and a nice roasted texture.
02 -
Dice the zucchini and yellow squash into 1-inch cubes. Cut the asparagus into 2-inch lengths. Peel and mince the garlic cloves. Slice the mushrooms to your preferred thickness.
03 -
Combine all the prepared vegetables—zucchini, yellow squash, asparagus, garlic, and mushrooms—in a medium oven pan. Ensure even distribution for consistent cooking.
04 -
Drizzle olive oil over the vegetable mixture. Sprinkle with rosemary and dried parsley. Toss well to ensure the vegetables are evenly coated with oil and seasonings.
05 -
Place the pan in the preheated oven and bake for 30-40 minutes, stirring halfway through to promote even roasting. Remove the vegetables from the oven once tender and golden.
06 -
Allow the roasted vegetables to cool slightly before serving. Serve as a flavorful side dish or incorporate into your favorite recipes.
# Notes:
01 -
Stirring the vegetables halfway through ensures even roasting and avoids burning.