Roasted Vegetable Medley

Ingredients · for 6 (scales to your household)

• 2 tablespoons Olive oil $0.36
• 1 Yam $0.64
• 1 Parsnip $1.17
• 1 cup Baby carrots $0.33
• 1 Zucchini $0.94
• 1 bunch Asparagus $1.99
• 1/2 cup Roasted red peppers $1.35
• 2 cloves Garlic $0.06
• 1/4 cup Basil $0.93
• 1/2 teaspoon Kosher salt $0.03
• 1/2 teaspoon Ground black pepper $0.07

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
2. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
3. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Per serving