Marry Me Roasted Vegetable Medley (Printable View)

Tender roasted vegetables coated in a luscious sun-dried tomato cream sauce

# 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 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp 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 tsp red pepper flakes
15 - 1/2 tsp dried oregano
16 - 1/4 cup grated Parmesan cheese
17 - 1 tbsp olive oil
18 - Salt and pepper, to taste

→ Garnish

19 - 2 tbsp fresh basil, chopped
20 - Extra Parmesan cheese (optional)

# Cooking 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 tbsp olive oil, season with 1/2 tsp salt and 1/4 tsp 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, prepare the sauce: In a saucepan over medium heat, add 1 tbsp 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 way the sun-dried tomato cream sauce clings to each caramelized vegetable piece creates pure magic in every bite
  • It transforms ordinary vegetables into something so extraordinary that even vegetable skeptics ask for seconds
  • The entire dish comes together in under an hour but tastes like you spent all day cooking
02 -
  • Do not overcrowd the baking sheet or your vegetables will steam instead of roast, missing out on those caramelized edges
  • Let the sauce cool for 2 minutes after cooking, it thickens slightly and coats the vegetables better
  • The sauce continues to thicken as it sits with the vegetables, so do not over-reduce it in the pan
03 -
  • Oil-packed sun-dried tomatoes are worth the extra cost here, their texture and flavor are far superior to dry-packed versions
  • Room temperature cream incorporates more smoothly and prevents the sauce from separating

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