Servings: 6
Olive oil
1 tbsp and 1 tbsp extra
1 large yam, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
Baby carrots
1 cup
1 zucchini, cut into 1-inch slices
Fresh asparagus
1 bunch, trimmed and cut into 1-inch pieces
Roasted red peppers
½ cup, cut into 1-inch pieces
2 cloves, minced
Fresh basil
¼ cup, chopped
Kosher salt
½ tsp
Ground black pepper
½ tsp
Spicy Roasted Vegetable Medley
25 m
1 h 55 m
Ready in:
1 h 80 m

1.  While preheating oven to 425 F/220 C, grease 2 baking pans with olive oil. Arrange yams, parsnips, and carrots on the baking pans and bake for about half an hour. Add zucchini and asparagus to the roasted vegetables, drizzle with the remaining olive oil. Bake for another 30 minutes or until the vegetables are tender. Remove from the oven and let stand for 30 minutes.
2.  In a large bowl combine roasted peppers with garlic, basil, salt, and black pepper. Add the roasted vegetables, mix well. Serve at room temperature or cold.