GreenFillingBakery
Roasted Broccoli and Asparagus are two of my favourite vegetables to roast, and fortunately, they pair deliciously with the varieties of summer squash that are at their best this time of year.
Roasted Broccoli and Asparagus
Roasting is one of my favourite ways to prepare vegetables. It is so simple, and the vegetables always turn out well with very little effort on my part. Tonight’s dinner was especially fun because the squash was from our very own garden!
This is the first year we have had a garden and has been exciting to watch our plants grow each day. The squash in this recipe was our first harvest, and it was delicious. I am looking forward to an awesome summer of fresh homegrown vegetables.
Roasted Summer Vegetables
- asparagus spears
- Italian zucchini
- yellow or crookneck squash
- broccoli florets
- olive oil
- salt and pepper
Roasted Asparagus, Broccoli and Summer Squash
- Preheat the oven to 400°F. Place the vegetables on a large baking sheet and drizzle generously with oil. Sprinkle with salt and pepper. Toss with your hands to coat all the pieces.
- Spread the vegetables across the pan in a single layer. Roast for 20-25 minutes until crisp-tender. Serve warm.
