Marry Me Roasted Vegetable Medley (Printable version)

Golden roasted vegetables in a creamy sun-dried tomato sauce, perfect for special occasions or weeknight dinners.

# What You’ll 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
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 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 tips:

01 -
  • The creamy sun-dried tomato sauce transforms ordinary roasted vegetables into something you'd order at a restaurant
  • It's vegetarian but satisfies even the most devoted meat eaters at the table
  • The vegetables roast to tender perfection while the sauce comes together in minutes
02 -
  • Don't skip the parchment paper as the sun-dried tomato sauce can be sticky and difficult to clean from baking sheets
  • The sauce thickens quickly once it hits the hot vegetables, so don't worry if it seems thin in the pan
  • Extra sauce keeps beautifully in the fridge for up to three days and tastes amazing over pasta
03 -
  • Cut your vegetables into similar sizes so they roast evenly and finish at the same time
  • Let the roasted vegetables sit for 5 minutes before tossing with the sauce so they hold their shape better

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