Roasted Vegetable Medley

Roasted Vegetable Medley
Budget-friendly recipe
796

Bring harmony to your taste buds with this fresh vegetable dish. Add a Southern flair by serving over grits!

What You'll Need

  • Cutting board
  • Knife
  • Measuring cup
  • Roasting pan
  • Large pan
  • Spatula or large spoon

Directions

  1. Place an oven rack on the bottom of the oven. Preheat oven to 450˚F.
  2. Spray a roasting pan with nonstick cooking spray.
  3. Add carrots, eggplant, and asparagus to the pan. Drizzle with vegetable oil and toss until vegetables are lightly coated.
  4. Bake for 20 minutes.
  5. Spray a large pan with nonstick cooking spray and heat over medium heat.
  6. Sauté garlic and basil for about 2 minutes.
  7. Add mushrooms and zucchini and sauté until vegetables are tender, about 5 minutes.
  8. Add roasted vegetables to the pan and sauté 5 minutes more. Serve warm.

Nutrition Info and more

Serving size:
1
cup
Total calories:
50
Total fat:
2 g
Saturated fat:
0 g
Carbohydrates:
8 g
Protein:
2 g
Fiber:
3 g
Sodium:
26 mg
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