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Friend of mine introduced this dish to me few weeks ago and since then I am cooking it pretty much every week.
It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).
It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.
- 1 medium size young zucchini
- 0.5 lb of asparagus (for me it is about a half of the bunch)
- 2-3 portobello mushroom caps
- 2 garlic cloves
- 2.5-3 oz of grated parmesan
- Mayo to taste (I used about 0.75 of cup)
- Ground black pepper
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: wash vegetables and mushrooms:
- Slice zucchini into 3 similar size pieces and then slice each one of them in 4 lengthwise; snap tough part of asparagus stems off; slice each mushroom cap into 6-8 pieces each. Then arrange vegetables and mushroom pieces in a single layer in a baking pan (try to take pan big enough to fit all pieces in one layer):
- Season dish with salt and ground black pepper to taste:
- Pour mayo to a mixing bowl; peel garlic cloves and press them both:
- Add grated parmesan:
- And mix all ingredients of the sauce together:
- Using a spoon, spread all sauce on top of the vegetable and mushroom pieces evenly, you can put a bit more on mushrooms, leave tips of asparagus spears free of sauce:
- Warm up oven to 350F. Put baking pan into the warmed up oven for about 30 mins (or until zucchini become soft enough to your liking). You can turn broil mode for 1 mins at the end for cheese to produce colored crust on top (but be careful and don’t burn it):
- Serve roasted zucchini, asparagus and mushrooms warm as a side dish for meats or poultry main course: Enjoy!