Marry Me Roasted Vegetable Medley (Print version)

Golden roasted vegetables in a luscious creamy sun-dried tomato sauce that creates an unforgettable dining experience.

# Ingredient List:

→ 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)

# How To Make It:

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 25-30 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 2-3 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. Garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • The sauce clings to every nook and cranny of the roasted vegetables, creating that perfect bite every single time
  • It comes together in under an hour but tastes like something from a fancy Italian restaurant
  • The vegetables caramelize in the oven while the sauce simmers, filling your kitchen with the most incredible aroma
02 -
  • Crowding the baking sheet is the quickest way to steam instead of roast your vegetables
  • The sauce thickens quickly once it comes off the heat, so do not overcook it in the pan
  • Sun-dried tomatoes packed in oil are infinitely better than the dry ones for this recipe
03 -
  • Let the roasted vegetables sit on the hot baking sheet for 5 minutes before tossing with sauce
  • Save the oil from your sun-dried tomato jar and drizzle it over the finished dish
  • Toast some pine nuts or walnuts and sprinkle them on top for added crunch

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