Roasted Veggie Medley

Ingredients List

• 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

Instructions

Start by gathering all the necessary ingredients. Preheat your oven to 425°F (220°C). Lightly grease two baking sheets with 1/2 tablespoon of olive oil each.

Arrange the yam, parsnip, and carrots onto the prepared baking sheets.

Bake in the preheated oven for 30 minutes. Afterward, add the zucchini and asparagus, then drizzle with the remaining 1 tablespoon of olive oil. Continue baking until the vegetables are tender, which should take about 30 more minutes.

Once the vegetables are tender, remove them from the oven and let them cool for 30 minutes on the baking sheets.

In a large bowl, toss the roasted peppers with basil, garlic, salt, and pepper until well mixed.

Add the roasted vegetables to the bowl and toss everything together. Serve at room temperature or chilled.

Nutritional Information (per serving)