Description
A simple and delicious vegetable dish that brightens up any meal, packed with flavor and nutrients.
Ingredients
Scale
- 1 bunch asparagus
- 2 medium zucchini
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: lemon juice, grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and trim the asparagus and cut the zucchini into bite-sized pieces.
- In a large bowl, toss the asparagus and zucchini with minced garlic, olive oil, salt, and pepper until everything is well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly browned, stirring halfway through.
- Optional: Drizzle with fresh lemon juice and sprinkle with grated Parmesan cheese before serving.
Notes
To store leftovers, allow the roasted vegetables to cool completely, then place them in an airtight container. They will last for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: asparagus, zucchini, roasted vegetables, quick recipe, side dish