Marry Me Roasted Vegetable Medley (Printable)

Golden roasted vegetables in a rich, creamy sun-dried tomato sauce with fresh basil and Parmesan.

# What You'll Need:

→ 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 - Meanwhile, prepare the sauce: 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.
07 - Garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • The roasted vegetables get those irresistible crispy edges while staying tender inside
  • That creamy sun-dried tomato sauce pulls everything together into something that tastes like it came from a restaurant
02 -
  • Crowding the baking sheet will steam your vegetables instead of roasting them, so work in batches if needed
  • The sauce thickens quickly off heat, so do not overcook it or it will become too thick to coat nicely
03 -
  • Pat your vegetables dry before roasting for better caramelization and less steaming
  • Let the roasted vegetables sit for 5 minutes before tossing with sauce so they hold their shape better

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