Ingredients
Scale
- 1 pound asparagus
- 2 zucchinis
- 2 yellow squashes
- 6 button mushrooms
- 3 cloves garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons olive oil
Instructions
- Wash and prepare the vegetables: trim asparagus ends, slice zucchinis and squashes into half-moons, chop mushrooms, and mince garlic.
- Heat olive oil in a large skillet over medium heat.
- Sauté minced garlic until fragrant (about 1 minute), then add chopped mushrooms and cook until softened (3-4 minutes).
- Stir in asparagus and sauté for 5 minutes; then add zucchini and squash, cooking for another 10-12 minutes until all are tender.
- Add fresh rosemary, toss to combine, season with salt and pepper to taste.
- Serve hot either as a side dish or alongside your favorite protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg