Sides

Roasted Vegetable Medley

Oven-roasted asparagus, zucchini, carrots, and mushrooms sautéed with garlic and herbs.
Recipe by Michigan Harvest of the Month™
Shot of a glass roasting dish with roasted zucchini, carrots, eggplant, and asparagus.
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Cost per servingPer serving$1.13
Makes4 servings
Total timeTotal50 minutes
Prep 15 minutes Cook 25 minutes
Prep 15 minutes Cook 25 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • Cooking spray
  • 1 cup carrots sliced or chopped
  • 1 cup eggplant sliced or chopped
  • 1 cup asparagus chopped
  • 1 teaspoon vegetable oil
  • 2 cloves garlic minced
  • 4 teaspoons dried basil optional
  • 1 cup mushrooms sliced or chopped, optional
  • 1 small zucchini sliced or chopped, optional

Directions

  1. Preheat oven to 450 F. Lightly coat a roasting pan with cooking spray.
  2. Add carrots, eggplant, and asparagus to pan. Drizzle with oil and toss lightly until vegetables are lightly coated. Roast for 20 minutes.
  3. While vegetables are roasting, coat a large skillet with cooking spray and place on medium heat.
  4. Sauté garlic and basil for 2 minutes. Add zucchini and mushrooms and sauté until tender, about 5 minutes.
  5. Add roasted vegetables and to the skillet and sauté for 5 minutes.

Nutrition per serving

1 serving is 1 cup
  • Sodium26mg
  • Calories50
  • Carbohydrates8g
  • Fiber3g
  • Fat2g
  • Protein2g
Serving: 1 cupCalories: 50calCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 26mgFiber: 3g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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