Ingredients
Scale
- 1 pound asparagus
- 2 zucchinis
- 2 yellow squashes
- 3 cloves garlic
- 6 button mushrooms
- 2 tablespoons fresh rosemary
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
Instructions
- Wash all vegetables thoroughly. Trim the asparagus ends and slice the zucchini and yellow squash into half-moons. Mince the garlic.
- Heat olive oil in a large skillet over medium heat for about one minute.
- Add minced garlic and sauté until fragrant (about 30 seconds).
- Introduce asparagus, zucchini, yellow squash, and mushrooms to the skillet; stir to coat in oil.
- Sprinkle in fresh rosemary and dried parsley; sauté for 10-15 minutes until tender yet crisp.
- Taste and adjust seasoning if needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg