This colourful dish has the perfect sweet and savory combination. It is simple to cook and can be eaten as a side dish, or as a light meal or salad. Feel free to replace whatever your vegetables and herbs are on hand.

Recipe Summary

Prep: 25 mins

Cook: 1 hr

Additional: 30 mins

Total: 1 hr 55 mins

Servings: 6

Yield: 6 servings

Checklist for Ingredients 
• 2 tablespoons of olive oil, split 

• 1 big yam, peeled and cut into chunks of 1 inch 

• 1 big, peeled parsnip cut into 1-inch pieces 

• 1 cup of infant carrots 

• 1 zucchini, sliced into slices of 1 inch 

• 1 bunch of fresh asparagus, cut into 1 inch pieces and trimmed. 

• 1⁄2 cup of red peppers, roasted, cut into 1-inch parts 

• 2 cloves of garlic, minced 

• 1⁄4 cup of fresh basil (chopped)  

• 1⁄2 tsp kosher salt 

• 1⁄2 teaspoon black pepper (ground)

• Step 1
Preheat the oven to 220 degrees C (425 degrees F). Use 1 tablespoon of olive oil to grease 2 baking sheets.

• Step 2

On the baking sheets, put the yams, parsnips, and carrots. Bake for 30 minutes in a preheated oven, then add the zucchini and asparagus and drizzle with the remaining 1 tablespoon of olive oil. Continue to bake until all the vegetables are tender, for another 30 minutes. Remove from the oven once tender, and allow to cool on the baking sheet for 30 minutes.

• Step 3
In a large bowl , toss the roasted peppers along with the garlic, basil, salt , and pepper until mixed. Attach the vegetables that are roasted, and toss to blend. Serve cold or at room temperature.

Information On Diet

Per Serving for:

190.7 calories; protein 4g 8% DV; carbohydrates 34.6g 11% DV; fat 5g 8% DV; cholesterolmg; sodium 256.5mg 10% DV. Full Nutrition

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