Description
A delicious blend of asparagus and zucchini roasted with garlic, perfect as a side dish or light main course.
Ingredients
Scale
- 1 bunch of asparagus, trimmed
- 2 medium zucchinis, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: grated Parmesan cheese or lemon zest for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the trimmed asparagus and sliced zucchinis in a large bowl.
- Drizzle with olive oil, and add minced garlic, salt, and black pepper.
- Arrange the vegetables in a single layer on a baking sheet.
- Roast for about 15-20 minutes until tender and slightly crispy.
- Garnish with grated Parmesan cheese or lemon zest before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or pan for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: asparagus, zucchini, garlic, roasted vegetables, vegan side dish, healthy recipes