Roasted Vegetable Medley

Ingredients

• 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
• 0.5 cups roasted red peppers , cut into 1-inch pieces
• 0.25 cups chopped fresh basil
• 2 cloves garlic , minced
• 0.5 teaspoons kosher salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.

2. 2

   Place yam, parsnip, and carrots onto the baking sheets.

3. 3

   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.

4. 4

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

5. 5

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

6. 6

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