Friday, June 20, 2014

Super Easy Roasted Asparagus and Zucchini

1 bunch asparagus, rinsed and dried
1 small zucchini, sliced
3-4 tablespoons oil, vegetable or olive
1/2 cup Parmesan cheese, grated
Salt and pepper to season
Red pepper flakes to season

In a large bowl, toss asparagus and zucchini with oil, making sure vegetables are covered.  Lay out on cookie sheet or baking pan.  Salt and pepper to season and sprinkle with red pepper flakes (they're spicy so use sparingly) and Parmesan cheese.

Bake for approximately 15 minutes.  Serve hot.
Recipe by Brooke Waronek