Marry Me Roasted Vegetable Medley (Printable)
Tender roasted vegetables in a creamy sun-dried tomato sauce.
# 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
# Steps:
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 the sauce is thickened and cheese is melted.
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. Serve immediately.
# Expert Advice:
01 -
- The way the creamy sauce transforms ordinary vegetables into something that feels like a celebration
- How roasting concentrates the natural sweetness while still maintaining satisfying texture
- That this recipe manages to be both impressive enough for special occasions and simple enough for Tuesday dinner
02 -
- The vegetables should be crowded on the baking sheet but not overlapping, or they will steam instead of roast
- Let the sauce cool for just a minute before pouring, as it thickens slightly off the heat
03 -
- For a vegan version, full-fat coconut cream and nutritional yeast create a surprisingly rich alternative
- Adding roasted chickpeas or white beans transforms this into a complete protein-packed meal