Garlic Roasted Vegetables

Sherry Blizzard

By
@akflurry

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.


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Comments:

Serves:

10-12 or more

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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
1
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

1
Cut eggplant into 1 1/2" cubes, lightly salt and allow to sweat in a colander while the other vegetables are being cut.
2
In a large roasting pan toss all vegetables. Season liberally with salt and pepper.
3
In a microwave safe bowl combine butter, olive oil and garlic. Melt on low power only until butter is melted.
4
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