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Ready In:
50 minutes
Serves: 4
Bring harmony to your taste buds with this fresh vegetable dish. Add a Southern flair by serving over grits!
What you'll need
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Roasting pan
Spatula or spoon
Oven
Oven mitt
Stovetop
Large skillet
Ingredients
Serves 4
1 cup Carrots Chopped
1 cup Eggplants Chopped
1 cup Asparagus Chopped
1 teaspoon Vegetable Oil
2 cloves Garlic
4 teaspoons Basil Dried
1 cup Mushrooms Chopped
1 Zucchini Small
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 Facts
Serving Size 1.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 50 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Sodium 26 mg | 1% | |
| Total Carbohydrate 8 g | 3% | |
| Dietary Fiber 3 g | 11% | |
| Protein 2 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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