Sides are often overlooked—overshadowed by the main course and relegated to the corner of the plate. But it doesn’t have to be that way. With this vibrant, flavorful recipe, you can make summer the season where sides steal the show!
While squash and zucchini are often associated with fall, they actually reach their peak flavor in the summer. When harvested early, they’re smaller, more tender, and noticeably sweeter. Pair them with fresh, in-season asparagus, and you’ve got a bright, delicious vegetable medley that tastes like summer in every bite.
I love tossing in red onion—not just for color, but for the rich, caramelized sweetness it brings once roasted. A splash of lemon adds a burst of brightness to the whole dish, while toasted walnuts offer just the right crunch and a hint of salty depth.Best of all, this dish is quick to prepare and roasts hands-free in the oven, making it a weeknight lifesaver and a dinner party favorite. However you serve it, it’s sure to be a crowd-pleaser. Give it a try and let us know how it goes!
Asparagus and Summer Squash Medley
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 bunch of asparagus
- 1 small red onion
- 2 small yellow summer squash
- 2 small and thin zucchini
- 1 lemon
- 1/4 cup olive oil
- 1 tsp salt
- Pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup walnuts
Instructions
- Preheat the oven to 450 degrees. Wash all veggies in preparation for chopping.
- To prepare the asparagus, lightly bend each stalk until they snap naturally. This will ensure the woody part of the stem is gone. Chop the remaining stalk into 3 equal pieces, about 2–3 inches long, and repeat with all asparagus spears you have.
- To prepare the zucchini and squash, cut each end off, then slice into round pieces at a slight diagonal, about 1/4 inch wide. Tip: Slicing at a slight diagonal will not only look nicer but help the pieces to cook more evenly. Cut each slice very exactly, or the thinner ones will cook too fast while the thicker ones will stay raw.
- To prepare the onion, remove the skin and julienne into very thin pieces.
- Place the asparagus, zucchini, squash, and onion in a cast iron skillet or other cast iron pan (you can use a regular baking sheet, but using cast iron allows for more flavor and better roasting texture).
- Cut the lemon in half, and squeeze it over the veggies. Drizzle all but a tablespoon of the olive oil over the veggies, then season with salt, pepper, garlic powder, and paprika. Toss well to ensure everything is evenly coated.
- Roast in the oven for 15–20 minutes, checking frequently to avoid browning. The veggies are done when the thickest zucchini or squash is soft when pierced by a fork and when everything has a slight crisp to it.
- While the veggies are roasting, heat a small frying pan over medium heat. Add the walnuts and the reserved tablespoon of olive oil, and toast lightly until fragrant and crisp. Make sure to continuously stir the nuts in the pan to avoid burning. Remove and set aside to cool slightly.
- When the veggies are done, remove them from the oven and top with the toasted walnuts and an additional squeeze of lemon if desired. Serve immediately and enjoy! Tip: Roasted veggies are best enjoyed right out of the oven, but if you have any leftovers, heat them up in a frying pan rather than the microwave for best results. Use within three days.
Keywords: asparagus, squash, zucchini