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.

★★★★★ 1 vote
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

How to Make Garlic Roasted Vegetables


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

Printable Recipe Card

About Garlic Roasted Vegetables

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