Ingredients
Scale
- 1 bunch asparagus
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and trim the asparagus, and slice the zucchini into half-moons.
- In a large bowl, combine the asparagus, zucchini, olive oil, lemon zest, garlic, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet in an even layer.
- Roast in the preheated oven for 15-20 minutes, until tender and lightly browned.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
- Serve immediately for the best flavor.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetable
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg