Marry Me Roasted Vegetable Medley (Printable Version)
Golden roasted vegetables in a rich, creamy sun-dried tomato sauce that delivers impressive flavor with minimal effort.
# What You'll Need:
→ Fresh Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 medium yellow squash, sliced into ½-inch rounds
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 yellow bell pepper, cut into 1-inch pieces
05 - 1 small red onion, cut into wedges
06 - 1 pint cherry tomatoes, halved
07 - 2 cups broccoli florets
08 - 2 tablespoons olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
→ Creamy Sun-Dried Tomato Sauce
11 - ⅓ cup sun-dried tomatoes in oil, drained and finely chopped
12 - 2 garlic cloves, minced
13 - ¼ teaspoon crushed red pepper flakes
14 - ½ cup heavy cream
15 - ⅓ cup freshly grated Parmesan cheese
16 - 1 tablespoon fresh basil, chopped
17 - ½ teaspoon dried oregano
18 - ¼ teaspoon salt
19 - ⅛ teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables evenly on the prepared baking sheet. Roast for 30 to 35 minutes, tossing once halfway through, until vegetables are golden and tender.
04 - While vegetables roast, heat a small saucepan over medium heat. Add sun-dried tomatoes, garlic, and crushed red pepper flakes; sauté for 1 minute until fragrant.
05 - Stir in heavy cream, Parmesan, basil, oregano, salt, and black pepper. Simmer gently for 2 to 3 minutes, stirring until the sauce thickens and cheese melts.
06 - Transfer roasted vegetables to a large serving platter or bowl. Drizzle the warm sun-dried tomato sauce over the top and gently toss to coat. Garnish with extra fresh basil and serve immediately.
# Expert Hints:
01 -
- The sun-dried tomato sauce creates this incredibly rich restaurant-quality coating in under five minutes flat
- It turns ordinary vegetables into something people actually get excited about eating
- You can prep everything ahead and just roast when guests arrive
02 -
- The sauce thickens quickly once it hits the heat so do not walk away. Stirring constantly prevents the cream from separating.
- Vegetables continue cooking after they leave the oven so pull them when they are just tender. They will be perfect by the time you toss with sauce.
03 -
- Do not crowd the baking sheet or the vegetables will steam instead of roast. Use two sheets if needed.
- Let the sauce cool slightly before tossing. It coats the vegetables better when it is not boiling hot.