Roasted Asparagus and Summer Squash

I picked up some locally grown asparagus at the farmers market over the weekend. It's nearing the end of asparagus season, and I am sad at the thought of having to wait a whole year for that bright green crunch again. Roasting is my new preferred method of veggie preparation. Its simplicity brings out the best in fresh produce. Line a baking sheet (DO IT or you'll regret it), toss your veggies with olive oil, season with salt and pepper, and roast under high heat for a few minutes (times vary according to vegetable species). That's it. And they're sooo good. Not to mention good for you too.

This combination highlights some of my favorites of the vegetable kingdom. I'm sure I'll be sharing many more roasting methods with you in the future. I found a helpful chart in a Food Network cookbook I own titled How To Boil Water. It lays out the correct temperatures and times for various methods as well as suggested seasonings for cooking every variety of vegetable. If you can get your hands on a similar resource, no vegetable will be difficult to manage.

INGREDIENTS

1 lb. asparagus, cut into 1-inch spheres

1 large zucchini, chopped

1 large yellow squash, chopped

2 cloves garlic, minced

2 Tbsp. extra virgin olive oil

kosher salt

freshly ground black pepper

fresh lemon juice (optional)

DIRECTIONS

1. Preheat oven to 425 F. Rinse vegetables and trim ends of asparagus. Chop to even size.

2. Combine vegetables and garlic in a large bowl. Drizzle with olive oil and stir to coat evenly.

3. Distribute vegetables on the surface of a lined baking sheet. Season with salt and pepper.

4. Roast in preheated oven for 10-15 minutes (or less depending on the thickness of your vegetables), until lightly browned and tender. Option to drizzle with fresh lemon juice before serving.

Serves 4.

(Adapted from Simply Recipes)