Vibrant Asparagus, Zucchini, and Squash Medley
Vibrant and delicious, this asparagus, zucchini, and squash medley brings a burst of color and flavor to your plate. Perfect for summer barbecues or quick weeknight dinners, the dish features crisp asparagus, tender zucchini, and sweet yellow squash, all enhanced by aromatic garlic and zesty lemon. In just 20 minutes, you can create an impressive side that pairs beautifully with any protein or stands alone as a delightful vegan option. Enjoy it warm or cold for maximum versatility!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing/Grilling
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup zucchini, sliced into half-moons
- 1 cup yellow squash, sliced into half-moons
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon (about 2 tablespoons)
Instructions
- Wash the vegetables under cold water. Trim the tough ends off the asparagus and slice zucchini and squash into half-moons.
- In a large bowl, combine chopped veggies with olive oil, minced garlic, salt, pepper, and lemon juice. Toss until evenly coated.
- Heat a large skillet over medium-high heat or preheat your grill.
- Add the veggie mixture to the hot pan or grill. Cook for about 7-10 minutes until colors are vibrant and veggies are tender yet crisp. Stir occasionally.
- Remove from heat; taste and adjust seasoning if necessary.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For even cooking, start by sautéing zucchini and squash before adding asparagus. Feel free to add bell peppers or cherry tomatoes for extra flavor. Store leftovers in an airtight container in the fridge for up to three days.