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 and prepare the vegetables: trim asparagus ends, slice zucchinis and squashes into half-moons, mince garlic, and slice mushrooms.
- Heat olive oil in a large skillet over medium heat for about 1-2 minutes.
- Add minced garlic to the skillet; sauté for about 30 seconds until fragrant.
- Add asparagus, zucchini, squash, and mushrooms to the skillet; stir to coat with oil.
- Sprinkle rosemary and parsley over the vegetables; sauté for about 10-12 minutes until tender but crisp.
- Serve immediately on plates or bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg