Roasted Vegetable Medley
  • 50
  • 9
  • 50
  • 4

Roasted Vegetable Medley

Bring harmony to your taste buds with this fresh vegetable dish. Add a Southern flair by serving over grits!

  • Nonstick cooking spray
  • 1 cup chopped baby carrots
  • 1 cup chopped eggplant
  • 1 cup chopped asparagus
  • 1 teaspoon vegetable oil
  • 2 cloves garlic, chopped
  • 4 teaspoons dried basil
  • 1 cup chopped mushrooms
  • 1 small zucchini, chopped

  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 immediately.

Makes 4 servings - 1 cup per serving.​

​Calories: 50
Total Fat: 2 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 26 mg
Total Carbohydrate: 8 g
Dietary Fiber: 3 g
Protein: 2 g