Marry Me Roasted Vegetable Medley (Print Version)
Vibrant roasted vegetables in a creamy sun-dried tomato sauce that creates an unforgettable dining experience.
# What You 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 Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and broccoli with olive oil, salt, and pepper in a large bowl until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 30 to 35 minutes, tossing once halfway through, until golden and tender.
04 - 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 to 3 minutes, stirring constantly until sauce thickens and cheese melts.
06 - Transfer roasted vegetables to a serving platter. Drizzle warm sun-dried tomato sauce over the top and toss gently to coat. Garnish with additional fresh basil. Serve immediately.
# Expert Tips:
01 -
- The way the creamy sun-dried tomato sauce clings to each roasted vegetable creates this incredible contrast of textures and flavors in every single bite.
- Its the kind of dish that makes people think you spent hours in the kitchen, but it comes together in under an hour with minimal hands-on time.
- Even vegetable skeptics find themselves going back for thirds, and the sauce alone has become legendary in my house.
02 -
- Don't crowd your baking sheet or the vegetables will steam instead of roast—use two sheets if you need to.
- The sauce thickens quickly as it cools, so if it looks too thick, add a splash of cream or pasta water to loosen it up.
- I learned the hard way that sun-dried tomatoes packed in oil are essential here—the dry ones never quite soften enough.
03 -
- Use the largest baking sheet you have—more surface area means better roasting and less steaming.
- Let the vegetables sit on the hot baking sheet for a few minutes after roasting to finish caramelizing.
- If the sauce seems too thick before serving, whisk in a teaspoon of warm water at a time until it reaches your desired consistency.