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Roasted Vegetable Medley

Ready In: 50 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
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 g3%
Sodium 26 mg1%
Total Carbohydrate 8 g3%
Dietary Fiber 3 g11%
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: