Prep Time: 15 minutes | Makes 6 servings


  • 2 zucchini, chopped 
  • 1 container sliced mushrooms 
  • 1 bunch asparagus, trimmed ends and stalks cut in half
  • 1 red or yellow bell pepper, chopped
  • 1 sweet onion, chopped
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 tsp salt 
  • ½ tsp black pepper  

Preheat oven to 375F, and line two baking sheets with parchment paper. Toss all ingredients together in bowl until vegetables are evenly coated. Arrange on the baking sheets so that vegetables are in one layer. Roast in oven for 25 to 30 minutes, stirring halfway through. Remove and enjoy.

Kristi Edwards and Erin Dragutsky, co-founders of 901 Nutrition, LLC are licensed and registered dietitians in Memphis. Kristi specializes in helping clients implement dietary changes that can delay and prevent the need for dialysis, as well as clients who consume plant-based diets. Erin specializes in helping clients with eating disorders and disordered eating habits. She is passionate about helping clients ditch the diets for good, find food freedom, and develop a positive relationship with food. Reach out to: or 01.800.9526. To learn more or subscribe for monthly recipe books, visit