Garlic Roasted Vegetables

Sherry Blizzard


Every year at annual staff parties I am asked to make my Garlic Roasted Vegetables. This recipe can stand alone as a main dish or is a great accompaniment to any meal or potluck. Really, any vegetables can be added or substituted. The recipe makes an enormous amount and you will want to use a large roasting pan or baking dish to mix and bake it in. As a side-note, the leftovers (if you have any) also make excellent veggie fajitas or can be used in my Swiss Cheese and Mushroom Strata.

pinch tips: How to Wash Fruits & Vegetables



10-12 or more


15 Min


1 Hr




1 large
eggplant, diced into 1 1/2" cubes
1 lb
asparagus, trimmed
2 c
button mushrooms
1 c
crimini mushrooms, sliced
1 c
fresh portabello mushrooms stems removed, sliced
1 pkg
pearl onions, frozen
yellow, red and green bell pepper, large dice
1/2 c
melted butter
1/2 c
olive oil
3 Tbsp
garlic, minced
salt and pepper to taste

Directions Step-By-Step

Cut eggplant into 1 1/2" cubes, lightly salt and allow to sweat in a colander while the other vegetables are being cut.
In a large roasting pan toss all vegetables. Season liberally with salt and pepper.
In a microwave safe bowl combine butter, olive oil and garlic. Melt on low power only until butter is melted.
Pour the garlic butter over the seasoned vegetables and toss to coat. Bake in a 400 degree F oven for one hour giving the vegetable a stir after 30 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy