Sink In To A Light Meal With Roasted Vegetable Medley

For those of you who like a blend of sweetness and savory, the Roasted Vegetable Medley is the apt choice sufficing your taste buds. It is easier to prepare in a few minutes and can be served as a side dish, light meal or best as a tasty salad. You can also substitute any other type of vegetables and herbs that you might have.

INGREDIENTS:

2 tablespoons of 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 of baby carrots 1 zucchini, cut into 1-inch slices

1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces

1/2 cup of roasted red peppers, cut into 1-inch pieces

2 cloves garlic, minced

1/4 cup of chopped fresh basil

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

METHOD: 

1. Preheat oven to 425 degrees F (220 degrees C).
2. Grease 2 baking sheets with 1 tablespoon olive oil.
3. 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.
4. Continue baking until all of the vegetables are tender, about 30 minutes more.
5. Once tender, remove from the oven and allow it to cool for 30 minutes on the baking sheet itself.
6. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined.
7. Add the roasted vegetables, and toss to mix.