Vegetarian

Roasted Vegetable Medley is for Side Dish.

Roasted Vegetable Medley takes 25 minutes to prepare.

Roasted Vegetable Medley takes 1 minutes to cook.

Roasted Vegetable Medley makes 6 servings.

The ingredients for Roasted Vegetable Medley are:

2 tbsp Extra Virgin Olive Oil
1 large Sweet potato, skin on, cut into 1 inch pieces
1 parsnip (9" long) Parsnips, cut into 1 inch pieces
1 cup, baby carrots
1 large Zucchini, cut into 1 inch pieces
0.5 cup Bell peppers (Red, Yellow, or Orange)
2 clove Garlic, minced
3 leaves Basil, chopped
.50 tsp Kosher Salt
.50 tsp Pepper, black
1 bunch asparagus, trimmed and cut into 1 inch pieces

Here is how you make Roasted Vegetable Medley:

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.Serving Size:?6 serviings

The nutritional information for Roasted Vegetable Medley is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.1

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 188.4 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 3.2 g
• Protein: 1.9 g

The dietary needs meet for Roasted Vegetable Medley is Vegetarian