Ingredients
2tbspolive oil,divided
1largeyam,peeled and cut into 1 inch pieces
1largeparsnip,peeled and cut into 1 inch pieces
1cupbaby carrots
1zucchini,sliced
1bunchasparagus,trimmed and cut into 1 inch pieces
½cuproasted red peppers,cut into 1-inch pieces
2clovesgarlic,minced
¼cupfresh basil,chopped
½tspkosher salt
½tspground black pepper
Preparation
Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 tablespoon olive oil.
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.
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.
