Description
A light and healthy sautéed vegetable dish featuring fresh asparagus, zucchini, and yellow squash tossed in garlic-infused olive oil and brightened with lemon juice and zest. This quick and easy recipe is perfect as a nutritious side or a light meal, optionally topped with Parmesan cheese and fresh herbs for extra flavor.
Ingredients
Scale
Vegetables
- 1 bunch of fresh asparagus, trimmed
- 1 medium zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
Seasonings and Add-ins
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 lemon, juiced and zested
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Fresh basil or parsley for garnish
Instructions
- Wash Vegetables: Begin by washing all the vegetables thoroughly under cold running water to remove any dirt or impurities.
- Prep Vegetables: Trim the tough ends off the asparagus. Slice the zucchini and yellow squash into even half-moons to ensure even cooking.
- Heat Oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Sauté Garlic: Add the minced garlic to the heated olive oil and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Cook Vegetables: Increase the heat to medium-high and add the asparagus, zucchini, and squash to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender yet retain a slight crunch.
- Season: Add salt and pepper to taste, evenly seasoning the vegetables.
- Add Lemon: Pour in the lemon juice and sprinkle the lemon zest over the vegetables. Stir well to combine and cook for another 1 to 2 minutes to meld the flavors.
- Add Cheese (Optional): If desired, sprinkle grated Parmesan cheese over the vegetables, allowing it to melt slightly before removing the skillet from heat.
- Serve and Garnish: Transfer the vegetables to a serving dish and garnish with fresh basil or parsley if using.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Make sure not to overcook the vegetables; they should remain slightly crisp for the best texture.
- Fresh lemon zest adds a bright, aromatic flavor that complements the sautéed vegetables perfectly.
- This dish pairs well with grilled chicken, fish, or as a side to roasted meats.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
