Image: eatinspired.com / All Rights reservedA colorful medley of fresh garden vegetables, this simple side dish combines tender asparagus spears with sliced zucchini and yellow squash in a perfect harmony of summer flavors. The vegetables are lightly seasoned and quickly sautéed until just crisp-tender, making it an ideal last-minute addition to any weeknight dinner or casual gathering. I started making this recipe when my backyard garden was overflowing with squash, and it’s since become my go-to side dish for everything from weekend barbecues to elegant dinner parties – even vegetable skeptics come back for seconds!
Ingredient List
2 Tbsp dried parsley
2 Tbsp olive oil
2 Tbsp fresh rosemary
3 cloves fresh garlic
6 whole button mushrooms
1 lb fresh asparagus spears
2 medium zucchini
2 medium yellow summer squash
Preparation Time
15-20 minutes
Cooking Time
30-40 minutes
Total Time
45-60 minutes
Level of Difficulty
Easy
Step-by-Step Instructions
Preheat oven to 425°F (220°C).
Cut zucchini and yellow squash into 1-inch cubes, asparagus into 2-inch lengths, mince garlic, and slice mushrooms.
Combine all prepared vegetables in a medium oven pan, distributing evenly.
Drizzle with olive oil, add rosemary and dried parsley, then toss until well-coated.
Bake for 30-40 minutes, stirring halfway through, until vegetables are tender and golden.
Allow to cool slightly before serving as a side dish or in your favorite recipes.
Image: eatinspired.com / All Rights reservedImage: eatinspired.com / All Rights reserved
