Marry Me Roasted Vegetable Medley (Printable)
Vibrant roasted vegetables in a creamy sun-dried tomato sauce, perfect for special occasions or everyday dining.
# 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 Prepare:
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 and serve immediately.
# Expert Advice:
01 -
- The roasting concentrates natural sweetness while edges get irresistibly caramelized and crisp
- That sun-dried tomato cream sauce is the kind of rich, savory magic that makes people quietly exclaim at first bite
- It comes together in under an hour but tastes like you spent all afternoon coaxing flavor from every vegetable
02 -
- Dont crowd the baking sheet or vegetables will steam instead of roast, use two sheets if needed
- The sauce thickens quickly once removed from heat, so serve it right after tossing
- This dish is best the same day, though leftovers reheat surprisingly well in a 350°F oven
03 -
- Buy sun-dried tomatoes in jars packed in olive oil rather than dry ones, the texture difference is remarkable
- Grate your own Parmesan cheese from a wedge, pre-grated cheese has additives that prevent smooth melting