Roasted Vegetable Medley

Roasted Vegetable Medley is a colorful and delicious dish that brings together a variety of fresh vegetables. It’s easy to make and perfect as a side or a light meal. The roasting process enhances the natural sweetness of the veggies, making them taste amazing!

Why Make This Recipe

This Roasted Vegetable Medley is not only healthy but also incredibly versatile. You can enjoy it on busy weeknights or as a nice addition to your weekend family dinners. Plus, it’s a great way to use up any vegetables you have on hand. You’ll love how it fills your kitchen with wonderful aromas!

How to Make Roasted Vegetable Medley

Making this Roasted Vegetable Medley is simple and fun! Just follow these easy steps:

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

Directions:

1. Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with ½ tablespoon olive oil each.

2. Place yam, parsnip, and carrots onto the baking sheets.

3. Bake in the preheated oven for 30 minutes. Then add zucchini and asparagus. Drizzle with the remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.

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

5. Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.

6. Add the roasted vegetables and toss to mix. Serve at room temperature or cold.

How to Serve Roasted Vegetable Medley

You can serve the Roasted Vegetable Medley warm or at room temperature. It goes well with grilled meats or as a topping for salads or grain bowls. It’s also great on its own for a light lunch!

How to Store Roasted Vegetable Medley

Store any leftovers in an airtight container in the fridge. They are best enjoyed within 3-4 days. You can reheat them in the oven or enjoy them cold as a salad topping!

Tips to Make Roasted Vegetable Medley

• Make sure to cut the vegetables into similar sizes for even cooking.
• Feel free to mix in other vegetables you like, such as bell peppers or broccoli.
• For extra flavor, try adding some spices or a splash of lemon juice before serving.

Variation

You can easily customize this recipe by adding different herbs, like thyme or rosemary, or by changing the vegetables based on what you have. Try adding sweet potatoes for a different taste!

FAQs

1. Can I use frozen vegetables? Yes, but fresh vegetables give better flavor and texture. If using frozen, reduce the cooking time.

2. Is this recipe vegan? Absolutely! This Roasted Vegetable Medley is vegan-friendly and packed with nutrients.

3. Can I make this in advance? Yes, you can roast the vegetables ahead of time and store them in the fridge. Just reheat before serving or enjoy them cold!