Spicy Roasted Vegetable Medley

25 m
1 h 55 m
Ready in:
2 h 20 m
The dish is delight for the eye and mouth – colorful, savory, and extremely easy to cook! Serve it as a side dish, as a light meal, or even as a salad!
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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

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.

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