Marry Me Roasted Vegetable Medley (Print View)
Golden roasted vegetables in a luscious sun-dried tomato cream sauce.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 small eggplant, diced
07 - 2 cups broccoli florets
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Creamy Sun-Dried Tomato Sauce
11 - 1/2 cup heavy cream
12 - 1/4 cup sun-dried tomatoes (oil-packed), chopped
13 - 2 cloves garlic, minced
14 - 1/4 teaspoon red pepper flakes
15 - 1/2 teaspoon dried oregano
16 - 1/4 cup grated Parmesan cheese
17 - 1 tablespoon olive oil
18 - Salt and pepper to taste
→ Garnish
19 - 2 tablespoons fresh basil, chopped
20 - Extra Parmesan cheese (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Place zucchini, bell peppers, red onion, cherry tomatoes, eggplant, and broccoli on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss thoroughly to coat and spread vegetables in an even single layer.
03 - Roast for 25-30 minutes, stirring halfway through cooking, until vegetables are golden brown and tender when pierced with a fork.
04 - While vegetables roast, prepare the sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes, red pepper flakes, and dried oregano. Cook for 1 additional minute.
05 - Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Stir in grated Parmesan cheese until completely melted and sauce coats the back of a spoon. Season with salt and pepper to taste.
06 - Transfer roasted vegetables to a large serving bowl. Pour the creamy sun-dried tomato sauce over the vegetables and toss gently to coat evenly.
07 - Sprinkle with fresh chopped basil and additional Parmesan cheese if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sun-dried tomato cream sauce transforms ordinary roasted vegetables into something restaurant-worthy with almost zero effort
- Leftovers actually taste better the next day, if you somehow manage not to eat the entire batch standing at the counter
02 -
- Crowding the baking sheet is the fastest way to steamy, soggy vegetables instead of beautifully roasted ones
- The sauce continues to thicken as it stands, so do not panic if it seems slightly thin at first
03 -
- Cut your vegetables into similar sizes so everything finishes roasting at the same time
- Reserve some of the oil from your sun-dried tomatoes for extra flavor in the sauce