Name: Roasted Vegetable Medley
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil, divided - 2 tablespoons; Yam, peeled and cut into 1 inch pieces - 1 large; Parsnip, peeled and cut into 1 inch pieces - 1 large; Baby carrots - 1 cup; Zucchini, cut into 1 inch slices - 1; Fresh asparagus, trimmed and cut into 1 inch pieces - 1 bunch; Roasted red peppers, cut into 1-inch pieces - ½ cup; Chopped fresh basil - ¼ cup; Garlic, minced - 2 cloves; Kosher salt - ½ teaspoon; Ground black pepper - ½ teaspoon

Ingredients for - Roasted Vegetable Medley

1. Olive oil, divided 2 tablespoons

2. Yam, peeled and cut into 1 inch pieces 1 large

3. Parsnip, peeled and cut into 1 inch pieces 1 large

4. Baby carrots 1 cup

5. Zucchini, cut into 1 inch slices 1

6. Fresh asparagus, trimmed and cut into 1 inch pieces 1 bunch

7. Roasted red peppers, cut into 1-inch pieces ½ cup

8. Chopped fresh basil ¼ cup

9. Garlic, minced 2 cloves

10. Kosher salt ½ teaspoon

11. Ground black pepper ½ teaspoon

How to cook deliciously - Roasted Vegetable Medley

1 . Stage

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

2 . Stage

Place yam, parsnip, and carrots onto the baking sheets. Dotdash Meredith Food Studios

3 . Stage

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

4 . Stage

Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Dotdash Meredith Food Studios

5 . Stage

Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined. Dotdash Meredith Food Studios

6 . Stage

Add the roasted vegetables, and toss to mix. Serve at room temperature or cold. Dotdash Meredith Food Studios