Roasted Vegetable Medley

Roasted Vegetable Medley

128
Lorelei 1

"This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand."

Ingredients

1 h 55 m {{adjustedServings}} servings 191 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
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Reviews

128
  1. 220 Ratings

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I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini. I tossed the first four vegetables in a large bowl until coated wi...

This recipe turned out very well. We made it as an accompaniment to salmon, and the combo was delicious. We especially loved the roasted yams. Everything fit on a single baking sheet, so we just...

Fantastic! I used the vegetables that I had on hand and I marinated them for a couple of hours and placed them on the grill instead of roasting them - wonderful! so good!