Roasted Vegetable Medley

This colorful vegetable medley dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 191 Calories

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 2 cloves garlic, minced
• ¼ cup chopped fresh basil
• 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
• ½ cup roasted red peppers, cut into 1-inch pieces

Recipe Instructions

Step 1

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. 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. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Step 3

Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.