garlic roasted vegetables
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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
10-12 or more
Ingredients
- 1 large eggplant, diced into 1 1/2" cubes
- 1 pound asparagus, trimmed
- 2 cups button mushrooms
- 1 cup crimini mushrooms, sliced
- 1 cup fresh portabello mushrooms stems removed, sliced
- 1 package pearl onions, frozen
- 1 - yellow, red and green bell pepper, large dice
- 1/2 cup melted butter
- 1/2 cup olive oil
- 3 tablespoons garlic, minced
- - salt and pepper to taste
How To Make garlic roasted vegetables
-
Step 1Cut eggplant into 1 1/2" cubes, lightly salt and allow to sweat in a colander while the other vegetables are being cut.
-
Step 2In a large roasting pan toss all vegetables. Season liberally with salt and pepper.
-
Step 3In a microwave safe bowl combine butter, olive oil and garlic. Melt on low power only until butter is melted.
-
Step 4Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Category:
Roasts
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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