CookPal AI
Roasted Vegetable Medley

Roasted Vegetable Medley

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 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
    • ½ cup roasted red peppers, cut into 1-inch pieces

  • Herbs & Spices

    • ¼ cup chopped fresh basil
    • 2 cloves garlic, minced
    • 🧂 ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper

  • Oils

    • 2 tablespoons olive oil, divided

STEPS

1

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

2

Place yam, parsnip, and carrots onto the baking sheets and bake for 30 minutes.

3

Add zucchini and asparagus to the baking sheets. Drizzle with remaining olive oil and continue baking until tender, about 30 minutes.

4

Remove roasted vegetables from the oven and let cool on baking sheets for 30 minutes.

5

In a large bowl, combine roasted red peppers, fresh basil, minced garlic, salt, and pepper.

6

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

NUTRIENTS

Per 1 serving

🔥

191

Calories

  • 4
    Protein
  • 35
    Carbs
  • 5
    Fats

💡 Feel free to substitute other vegetables based on seasonal availability.For extra flavor, add a sprinkle of Parmesan cheese when serving.Store leftovers in an airtight container in the refrigerator for up to 3 days.