Garlic Roasted Vegetables

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Garlic Roasted Vegetables

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.

Printable Recipe Card

About Garlic Roasted Vegetables

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




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