Flavorful Roasted Asparagus, Zucchini, and Yellow Squash with Lemon and Parmesan Recipe

Introduction

This flavorful asparagus dish combines tender asparagus with fresh zucchini and yellow squash, all roasted to perfection and accented with lemon and Parmesan. It’s a light, vibrant side that works well for spring and summer meals.

Ingredients

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for spice)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons freshly grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Place the asparagus, zucchinis, and yellow squash in a large mixing bowl.
3. Step 3: In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, and red pepper flakes.
4. Step 4: Drizzle the olive oil mixture over the vegetables and toss well to ensure they are evenly coated.
5. Step 5: Spread the vegetables in a single layer on a large baking sheet.
6. Step 6: Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly golden.
7. Step 7: Remove from the oven and immediately drizzle with lemon juice and sprinkle with lemon zest.
8. Step 8: Toss the vegetables gently to blend the flavors.
9. Step 9: Transfer to a serving dish and sprinkle with freshly grated Parmesan cheese.
10. Step 10: Garnish with chopped fresh parsley before serving.

Tips & Variations

• Adjust the spice level by adding more or less red pepper flakes to suit your taste.
• For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• This dish can be served warm or at room temperature, making it perfect for picnics or potlucks.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Roasted vegetables are also delicious cold in salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables yield the best texture and flavor, but if using frozen, make sure to thaw and drain them well before roasting to avoid excess moisture.

How can I make this dish more filling?

Add cooked quinoa, couscous, or your favorite grain, or toss with toasted nuts or seeds for extra protein and texture.

Flavorful Roasted Asparagus, Zucchini, and Yellow Squash with Lemon and Parmesan Recipe

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★★★★★

4.8 from 56 reviews

This flavorful roasted vegetable dish combines fresh asparagus, zucchini, and yellow squash with garlic, lemon, and Parmesan for a delicious and healthy side. Roasted to perfection, the tender vegetables are enhanced with a bright citrus finish and a hint of spice, making it a versatile and crowd-pleasing addition to any meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables

• 1 bunch of fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium zucchinis, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons

Seasoning & Garnish

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for spice)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons freshly grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables evenly.
2. Prepare the vegetables: In a large mixing bowl, combine the trimmed and cut asparagus, sliced zucchinis, and yellow squash to prepare for seasoning.
3. Make the olive oil mixture: In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, and optional red pepper flakes to create a flavorful coating for the vegetables.
4. Coat the vegetables: Drizzle the olive oil mixture over the vegetables in the large bowl and toss thoroughly, ensuring all pieces are evenly coated with the seasoning.
5. Arrange on baking sheet: Spread the coated vegetables in a single layer on a large baking sheet to promote even roasting.
6. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 15-20 minutes, until the vegetables become tender and develop a slight golden color.
7. Add lemon flavors: Remove the vegetables from the oven and immediately drizzle them with lemon juice and sprinkle with lemon zest for fresh citrus brightness.
8. Toss gently: Toss the vegetables gently to blend the lemon flavors evenly throughout.
9. Finish with cheese and garnish: Transfer the roasted vegetables to a serving dish, sprinkle with freshly grated Parmesan cheese, and garnish with chopped fresh parsley before serving.

Notes

• Asparagus is a spring vegetable that pairs perfectly with the lightness of zucchini and squash.
• Adjust the level of spiciness by adding more or less red pepper flakes according to your taste.
• This dish can be served warm or at room temperature, making it versatile for different meal settings.
• For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.

Keywords: roasted asparagus, zucchini squash, garlic vegetables, lemon roasted vegetables, Parmesan vegetable side dish