Roasted Vegetable Medley
Ingredients
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 0.5 cup roasted red peppers, cut into 1-inch pieces
- 0.25 cup chopped fresh basil
- 2 cloves garlic, minced
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
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