Recipe: Roasted Vegetable Medley

Roasted Vegetable Medley

Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 55 Minutes

Yields: 6 servings

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
1/2 cup roasted red peppers,
cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black
pepper

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets
with 1 tablespoon olive oil.
2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the
preheated oven for 30 minutes, then add the zucchini and asparagus, and
drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all
of 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.
3. Toss the roasted peppers together with the garlic, basil, salt, and
pepper in a large bowl until combined. Add the roasted vegetables, and toss to
mix. Serve at room temperature or cold.