Oven-roasted asparagus, zucchini, carrots, and mushrooms sautéed with garlic and herbs. |
Ingredients
- 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
Instructions
- Preheat oven to 450 F. Lightly coat a roasting pan with cooking spray.
- Add carrots, eggplant, and asparagus to pan. Drizzle with oil and toss lightly until vegetables are lightly coated. Roast for 20 minutes.
- While vegetables are roasting, coat a large skillet with cooking spray and place on medium heat.
- Sauté garlic and basil for 2 minutes. Add zucchini and mushrooms and sauté until tender, about 5 minutes.
- Add roasted vegetables and to the skillet and sauté for 5 minutes.
Notes
Prep Tip
Bake, grill, boil, steam, or microwave asparagus spears.
Nutrition
Serving: 1 cupCalories: 50calCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 26mgFiber: 3g