Asparagus Zucchini Squash Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound asparagus
02 -
2 zucchinis
03 -
2 yellow squashes
04 -
6 button mushrooms
→ Seasonings
05 -
3 cloves of garlic, 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 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 for enhanced flavor. Slice the mushrooms to your preferred thickness.
03 -
Combine prepared zucchini, yellow squash, asparagus, garlic, and mushrooms in a medium oven pan. Distribute evenly for consistent cooking.
04 -
Drizzle olive oil over the vegetables and sprinkle with rosemary and dried parsley. Toss to coat evenly with oil and seasonings.
05 -
Bake in the oven for 30-40 minutes, stirring halfway through for even roasting. Remove once the vegetables are tender and golden.
06 -
Allow the roasted vegetables to cool slightly, then serve.