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.