Ingredients
Scale
- 1 pound asparagus
- 2 zucchinis
- 2 yellow squashes
- 3 cloves garlic
- 6 button mushrooms
- 2 tablespoons fresh rosemary
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Instructions
- Rinse and trim the asparagus; slice zucchini and yellow squash into rounds; mince garlic; clean and slice mushrooms.
- In a large mixing bowl, combine all vegetables with olive oil, rosemary, and parsley. Toss until well-coated.
- Preheat the oven to 400°F (200°C). Spread the vegetable mixture on a baking sheet in a single layer.
- Roast for about 25-30 minutes until tender and slightly caramelized.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 105
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use seasonal vegetables for peak freshness. Customize with your favorite herbs or add lemon juice for extra brightness.