Flavorful Asparagus with Zucchini and Squash
This dish celebrates the best of Mediterranean simplicity — tender asparagus, zucchini, and yellow squash roasted to perfection and tossed in a fragrant lemon-garlic herb dressing. It’s fresh, healthy, and pairs beautifully with grilled chicken, fish, or rice bowls.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 2–3
Ingredients
Vegetables
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 medium zucchini, sliced into half-moons
1 small yellow squash, sliced into half-moons
1½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder or 1 fresh garlic clove, minced
¼ tsp dried oregano or Italian seasoning
pinch of chili flakes for a mild kick
Lemon Herb Dressing
1 tbsp olive oil
1 tbsp fresh lemon juice
½ tsp honey
1 tbsp fresh parsley or basil, finely chopped
¼ tsp lemon zest
Salt & pepper to taste
Instructions
Preheat the oven:
Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
Season the veggies:
In a large bowl, toss asparagus, zucchini, and squash with olive oil, salt, pepper, garlic powder, and oregano.
Cook the vegetables:
Option 1 – Roast: Spread the veggies on the baking sheet and roast for 12–15 minutes, tossing once halfway until lightly golden and tender-crisp.
Option 2 – Saute: Heat 1 tbsp olive oil in a skillet over medium heat. Add the veggies and cook for 7–9 minutes, stirring often until tender but still vibrant.
Make the dressing:
In a small bowl, whisk olive oil, lemon juice, honey, herbs, and lemon zest. Season with salt and pepper.
Combine & serve:
Drizzle the warm vegetables with the lemon herb dressing and toss gently. Garnish with extra herbs or grated Parmesan cheese if desired.
Notes & Tips
Add crunch: Sprinkle toasted almonds or pine nuts before serving.
Make it cheesy: Add a few crumbles of feta or shaved Parmesan for richness.
Upgrade to a meal: Serve over quinoa, rice, or couscous for a nourishing bowl.
Best texture: Don’t overcook — the vegetables should stay slightly crisp.
Frequently Asked Questions
Q: Can I use only zucchini and skip squash?
A: Yes! You can use all zucchini, all squash, or even add bell peppers instead.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.
Q: Can I grill them instead?
A: Absolutely! Grilling adds a smoky, charred flavor — perfect for summer meals.
Nutritional Information
Calories: 150 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 13 g
Fiber: 4 g
Sugars: 6 g