This vegetable medley recipe is a colorful, sweet, and savory dish that is easy to prepare and has the perfect blend flavors from fresh veggies.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
191 Calories
Recipe Instructions
Step 1
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
Step 2
Place yam, parsnip, and carrots onto the baking sheets.
Step 3
Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.
Step 4
Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Step 5
Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
Step 6
Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Ingredients
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 cup baby carrots
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
0.5 teaspoon ground black pepper
0.25 cup chopped fresh basil
0.5 teaspoon kosher salt
0.5 cup roasted red peppers, cut into 1-inch pieces
