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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/flavorful-roasted-asparagus-zucchini-and-yellow-squash-with-lemon-and-parmesan-recipe/