A stripped-down dinner that lets three vegetables shine on one pan. The Whole Foods mix roasts together to tender and caramelized in under thirty minutes, and you can stretch it with grains or eggs if the night calls for more.

Serves 2. 35 minutes, 8 at the stove.

About 50 calories a serving, 1 g protein, 6 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. On a sheet pan, toss the asparagus, peppers cut into 1-inch pieces, and mushrooms halved with 3 tablespoons olive oil, minced garlic, salt and pepper until coated.
2. Spread in a single layer and roast for 20 to 25 minutes until the vegetables are tender at the thickest part and the edges char, stirring once halfway through.23 min
3. Taste and adjust salt and pepper. Serve warm or at room temperature.

Note Toss leftover roasted vegetables with vinaigrette for a next-day salad, or stir into grains or eggs. Serve with bread to catch the pan juices, or scatter over rice or pasta to make the meal stretch.