Roasted Veggies

2 T. olive oil, divided
1 lg. yam, peeled and cut into
1 inch pieces
1 c. baby carrots
1 lg. parsnip, peeled and cut into
1 inch pieces
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and
cut into 1 inch pieces
1/2 c. roasted red peppers, cut into
1-inch pieces
2 cloves garlic, minced
1/4 c. chopped fresh basil
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Preheat oven to 425º. Grease 2 baking sheets with 1T. olive oil. 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 T. 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 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.

Mary Signor - Fort Valley, VA