Marry Me Roasted Vegetable Medley (Printable)

Vibrant oven-roasted vegetables in a rich, creamy sun-dried tomato and parmesan sauce. An impressive vegetarian main or side dish ready in under an hour.

# What You 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 plus more for garnish
17 - ½ teaspoon dried oregano
18 - ¼ teaspoon salt
19 - ⅛ teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. 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 well coated.
03 - Spread vegetables evenly on the prepared baking sheet. Roast for 30-35 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 2-3 minutes, stirring until sauce is thickened and cheese is melted.
06 - Transfer roasted vegetables to a large serving platter or bowl. Drizzle warm sun-dried tomato sauce over the top and gently toss to coat. Garnish with extra fresh basil and serve immediately.

# Expert Suggestions:

01 -
  • The way the roasted vegetables get all sweet and caramelized while that tangy cream sauce ties everything together is pure magic
  • It looks fancy enough for dinner parties but comes together with mostly pantry staples
  • Leftovers actually taste better the next day when those flavors have had time to really mingle
02 -
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast you want them to have space to get those crispy edges
  • The sauce thickens quickly as it cools so if you need to reheat it add just a splash of cream to loosen it back up
  • Cutting vegetables into similar sizes is the secret to everything finishing roasting at the same time
03 -
  • Set out all your ingredients before you start cooking because the sauce comes together fast once you begin
  • Taste a vegetable after roasting before adding the sauce in case you want to adjust the seasoning

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