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.
Prep Time::25 mins
Cook Time:: 1 hr
Additional Time::30 mins
Total Time:: 1 hr 55 mins
Servings::6
Ingredients
2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
¼ cup chopped fresh basil
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
Directions
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
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Place yam, parsnip, and carrots onto the baking sheets.
Dotdash Meredith Food Studios
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.
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Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
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Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
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Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Dotdash Meredith Food Studios