Roasted Vegetable Medley

Health Highlights

Ingredients

2 tbsp	Extra virgin olive oil
2 medium	Yam (peeled, cut into 1-inch pieces)
1 1/4 parsnip(s)	Parsnip (peeled, cut into 1-inch pieces)
1 1/3 cup whole	Baby carrots
1 1/4 medium	Zucchini (cut into 1-inch slices)
1 1/4 bunch, trimmed	Asparagus (cut into 1-inch pieces)
2/3 cup	Roasted red peppers, canned (chopped)
3 clove(s)	Garlic (minced)
1/3 cup	Basil, fresh
3/4 tsp	Kosher salt
3/4 tsp	Black pepper

Preheat oven to 425F. Grease 2 baking sheets with 1 Tbsp olive oil.
Place the yams, parsnips, and carrot onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus and drizzle with the remaining 1 Tbsp. 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.
Toss the roasted red peppers together with the garlic, basil, salt and pepper in a large bowl until combined.
Add the roasted vegetable, and toss to mix. Serve at room temperature or cold.

Calories 110

Calories from fat 34

Calories from saturated fat 5.0

Total Fat 3.8 g

Saturated Fat 0.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.5 g

Cholesterol 0

Sodium 407 mg

Potassium 674 mg

Total Carbohydrate 17.7 g

Dietary Fiber 4.4 g

Sugars 3.9 g

Protein 3.4 g

Vegetables

2.6