Marry Me Roasted Vegetable Medley (Print Version)
Colorful roasted vegetables in a rich, creamy sun-dried tomato sauce that delivers restaurant-quality flavor.
# 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
# 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 - Once vegetables are roasted, transfer them to a large serving platter or bowl. Drizzle the warm sun-dried tomato sauce over the top and gently toss to coat.
07 - Garnish with extra fresh basil. Serve immediately.
# Expert Hints:
01 -
- The sauce transforms ordinary roasted vegetables into something restaurant worthy
- It looks stunning on a platter but comes together with mostly pantry staples
02 -
- I once skipped tossing the vegetables halfway through roasting and some pieces burnt while others stayed raw
- Letting the sauce simmer too long will make it separate and get grainy instead of staying smooth
03 -
- Cut your vegetables into similar sizes so they roast evenly and nothing gets overdone
- Pat vegetables dry before tossing with oil, excess moisture can make them steam instead of roast