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.
Ingredients
- olive oil: 2 Tbsp (divided)
- yam, peeled and cut into 1 inch pieces: 1 piece
- parsnip, peeled and cut into 1 inch pieces: 1 piece
- baby carrots: 1 cup
- zucchini, cut into 1 inch slices: 1 piece
- bunch fresh asparagus, trimmed and cut into 1 inch pieces: 1 piece
- roasted red peppers: 0.5 cup (cut into 1-inch pieces)
- fresh basil: 0.25 cup (chopped)
- garlic: 2 clove (minced)
- kosher salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each. Dotdash Meredith Food Studios
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Place yam, parsnip, and carrots onto the baking sheets. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Dotdash Meredith Food Studios
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Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined. Dotdash Meredith Food Studios
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Add the roasted vegetables, and toss to mix. Serve at room temperature or cold. Dotdash Meredith Food Studios
