Description
Discover the best flavor of Marry Me Roasted Vegetable with our step-by-step easy-to-bake recipe. Perfect for any meal!
Ingredients
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 medium zucchini or yellow squash, halved and sliced 1/2-inch thick
- 1/2 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup heavy cream
- 1/4 cup vegetable broth
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil, chopped, plus more for garnish
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 2 tbsp olive oil, oregano, thyme, salt, and pepper. Toss to coat.
- Spread vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes, flipping halfway, until tender-crisp and caramelized.
- While vegetables roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute. Stir in chopped sun-dried tomatoes and cook for another minute.
- Pour in heavy cream and vegetable broth. Bring to a gentle simmer, then reduce heat and thicken for 3-5 minutes. Stir in Parmesan, fresh basil, and red pepper flakes (if using). Season with salt and pepper.
- Transfer roasted vegetables to a serving bowl. Pour warm sauce over vegetables and toss gently to coat. Garnish with extra fresh basil and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins