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garlic roasted vegetables

(1 rating)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

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 rating)
yield 10 -12 or more
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For garlic roasted vegetables

  • 1 lg
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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