Roasted Vegetable Medley

Recipe View Embark on your culinary journey by first gathering all your ingredients, ensuring they're prepped and ready to go. Preheat your oven to a robust 425 degrees F (220 degrees C). Lightly grease two baking sheets with 1/2 tablespoon of olive oil on each. (Prep time: 15 minutes)

Recipe View On the prepared baking sheets, artfully arrange the yam, parsnip, and carrots. These dense vegetables benefit from a head start in the roasting process. (Arrangement time: 5 minutes)

Recipe View Slide the baking sheets into the preheated oven and let the magic of heat transform these vegetables for 30 minutes. Then, introduce the zucchini and asparagus to the party, drizzling them with the remaining 1 tablespoon of olive oil. Continue baking until all the vegetables are tender and slightly caramelized, approximately 30 minutes more. (Bake time: 60 minutes)

Recipe View Once the vegetables have reached their peak tenderness, gently remove them from the oven and allow them to cool on the baking sheets for about 30 minutes. This allows the flavors to meld and intensify. (Cooling time: 30 minutes)

Recipe View In a capacious bowl, create a symphony of flavors by tossing together the roasted red peppers with the fresh basil, minced garlic, kosher salt, and ground black pepper. Ensure every piece is coated in this aromatic blend. (Mixing time: 5 minutes)

Recipe View Finally, gently incorporate the roasted vegetables into the bowl, ensuring they are lovingly coated with the pepper-basil mixture. Serve at room temperature to allow the flavors to fully express themselves, or chill for a refreshing cold salad. (Tossing time: 5 minutes)