Ingredients
- 1 eggplant halved and sliced into 1-inch pieces
- 1 butternut squash peeled, halved and sliced into 1-inch pieces
- 1 16 ounce package mushrooms, cleaned
- 1 bunch radishes stems and roots removed
- 1 bunch asparagus tough ends removed
- 4 to 6 carrots peeled and cut in half lengthwise
- ¼ cup olive oil
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Cover baking sheet with aluminum foil for easier clean-up and spray with non-stick cooking spray.
- Place vegetables on baking sheet.
- Pour olive oil over the vegetables and lightly toss the vegetables to evenly coat.
- Sprinkle with salt and pepper.
- Bake for 20 to 30 minutes based on your preference for tenderness.
- Arrange vegetables on a large platter or on individual plates for each guest and serve warm.
Nutrition
Calories: 102kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 510mg | Potassium: 756mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20141IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 1mg