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 the vegetables thoroughly. Trim the asparagus ends and cut into bite-sized pieces. Slice zucchini and yellow squash into thin rounds. Mince garlic.
- Heat olive oil in a large skillet over medium heat for about one minute.
- Sauté minced garlic for 1-2 minutes until fragrant; add sliced mushrooms and cook for 3-4 minutes until tender.
- Add chopped asparagus, zucchini, and yellow squash to the skillet; stir to combine.
- Sprinkle with rosemary and parsley; cook for about 10-15 minutes until all vegetables are tender yet crisp.
- Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 105
- Sugar: 4g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg