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Shot of a glass roasting dish with roasted zucchini, carrots, eggplant, and asparagus.

Roasted Vegetable Medley

Roasted Vegetable Medley

Oven-roasted asparagus, zucchini, carrots, and mushrooms sautéed with garlic and herbs.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Sides
Cuisine American
Servings 4 Servings

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
Keyword Healthy, Vegan, Vegetarian