Roasted Summer Veggies
A delightful medley of roasted asparagus, zucchini, and squash, caramelized to enhance their natural sweetness and flavors, perfect for any summer gathering.
Ingredients
Main Ingredients
- 1 bunch fresh asparagus, trimmed
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 3 tablespoons olive oil
- to taste salt and pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning (optional)
- as needed fresh herbs for garnish (like basil or parsley)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse and dry your asparagus, zucchinis, and yellow squashes. Trim the tough ends off the asparagus and slice the zucchinis and squashes into rounds about ½ inch thick.
- In a large bowl, combine all the veggies, drizzle with olive oil, and sprinkle salt, pepper, garlic powder, and Italian seasoning over the top. Toss until everything is evenly coated.
Roasting
- Transfer the tossed vegetables onto a large baking sheet, spreading them out in a single layer.
- Roast for 20-25 minutes, stirring halfway through. You'll know they're done when they're tender and have brown edges.
Serving
- Remove from the oven, garnish with fresh herbs if desired, and serve warm.
Notes
For an extra flavor boost, drizzle with balsamic glaze or sprinkle with parmesan cheese before serving. These veggies store well in the fridge for up to 3 days, or can be frozen for up to 2 months.