Roasted Vegetable Medley Good Recipes

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Roasted Vegetable Medley

"This colourful dish has the perfect combination of candy and savory. It is simple to prepare and can be served as a side dish, salad, or mild meal. Feel free to substitute something greens and herbs you have on hand."

Ingredients :

2 tablespoons olive oil, divided
1 large yam, peeled and reduce into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch portions
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch clean asparagus, trimmed and cut into 1 inch portions
half cup roasted purple peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
half teaspoon kosher salt
half teaspoon floor black pepper

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H55M

Preheat oven to 425 ranges F (220 tiers C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake inside the preheated oven for 30 minutes, then upload the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all the greens are gentle, about 30 minutes extra. Once soft, take away from the oven, and allow to cool for 30 minutes at the baking sheet.
Toss the roasted peppers collectively with the garlic, basil, salt, and pepper in a big bowl till combined. Add the roasted vegetables, and toss to combine. Serve at room temperature or bloodless.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it lightly, and make easy-up less difficult.

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