Marry Me Roasted Vegetable Medley (Printable Version)

Golden roasted vegetables in a rich creamy sun-dried tomato sauce with Parmesan and fresh basil.

# 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)

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place zucchini, bell peppers, red onion, cherry tomatoes, eggplant, and broccoli on the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread vegetables in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway, until vegetables are golden and tender.
04 - In a saucepan over medium heat, add 1 tablespoon olive oil and sauté garlic for 1 minute. Add sun-dried tomatoes, red pepper flakes, and oregano. Cook for 1 minute.
05 - Pour in heavy cream, bring to a gentle simmer, and cook for 2 to 3 minutes. Stir in Parmesan cheese until melted and sauce thickens slightly. Season with salt and pepper to taste.
06 - Once vegetables are roasted, transfer to a large serving bowl. Pour the creamy sun-dried tomato sauce over the vegetables and toss gently to coat.
07 - Garnish with fresh basil and extra Parmesan before serving.

# Expert Tips:

01 -
  • The sauce transforms ordinary roasted vegetables into something restaurant-worthy and elegant
  • It reheats beautifully for lunches the next day if there are any leftovers
  • People who claim to hate vegetables have been known to convert after one bite
02 -
  • Don't crowd your baking sheet or the vegetables will steam instead of roast—use two sheets if needed
  • The sauce continues to thicken as it stands, so don't over-reduce it in the pan
  • Room temperature cream helps prevent curdling when you add it to the hot pan
03 -
  • Oil-packed sun-dried tomatoes are absolutely worth the extra expense over dry ones
  • Let the roasted vegetables rest for 5 minutes before tossing with the sauce so they don't become soggy

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