Marry Me Roasted Vegetable Medley (Print Version)
Golden roasted vegetables in a luscious sun-dried tomato cream sauce—so flavorful, it might inspire a proposal!
# 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)
# Steps:
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, 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 Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Even vegetable skeptics find themselves reaching for seconds
02 -
- Crowding the pan is the fastest way to end up with steamed veggies instead of roasted ones
- The sauce thickens quickly off the heat, so pull it a minute sooner than you think
03 -
- Cut your vegetables into similar sizes so everything finishes roasting at the same time
- Pat drier vegetables like eggplant extra well before tossing with oil