Roasted Vegetable Medley
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
- Measuring cup
- Roasting pan
- Large pan
- Spatula or large spoon
Place an oven rack on the bottom of the oven. Preheat oven to 450˚F.
Spray a roasting pan with nonstick cooking spray.
Add carrots, eggplant, and asparagus to the pan. Drizzle with vegetable oil and toss until vegetables are lightly coated.
Bake for 20 minutes.
Spray a large pan with nonstick cooking spray and heat over medium heat.
Sauté garlic and basil for about 2 minutes.
Add mushrooms and zucchini and sauté until vegetables are tender, about 5 minutes.
Add roasted vegetables to the pan and sauté 5 minutes more. Serve warm.
Nutrition Info and more
Serving size:Total calories:
2 gSaturated fat: