1. Preheat oven to 425 degrees F. Grease 2 baking sheets with 1 Tbsp olive oil.

2. 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.

3. Continue baking until all of the vegetables are tender, about 30 minutes more, flipping them once halfway through roasting.

4. Toss the roasted red peppers together with the garlic, basil, salt and pepper in a large bowl until combined.

5. Add the roasted vegetable, and toss to mix. Serve at room temperature or cold.

NOTES:

• ROAST VEGETABLES IN STAGES

Start by cooking the vegetable with the longer cook time first, and then add the other vegetables to the same pan half way through cooking.  For example, if you are cooking zucchini and potatoes, start cooking the potatoes, and after about 20 minutes add your zucchini wedges to the pan and continue roasting for about 15 more minutes.

• ROAST A VARIETY OF VEGETABLES AND ADJUST THE SIZE OF THE VEGETABLES ACCORDINGLY

If you want to roast a variety of vegetables on one pan, adjust the size that you cut your vegetables so that they will cook more evenly together.  For example, if you are cooking a softer vegetable like zucchini with a harder vegetable like butternut squash, you could leave the zucchini in long “spear” form or you could be sure to cut your butternut squash into smaller pieces.

GENERAL VEGETABLE ROASTING TIMES:

HARDER VEGETABLES = LONGER ROAST TIME (30-50 MINUTES DEPENDING ON HOW YOU CUT THEM)

• Pumpkin
• Butternut squash
• Acorn squash
• Potatoes
• Yams
• Carrots
• Onions

SOFTER VEGETABLES = SHORTER ROAST TIME (10-25 MINUTES DEPENDING ON HOW YOU CUT THEM)

• Cauliflower
• Brussels sprouts
• Broccoli
• Mushrooms
• zucchini
• Summer squash
• Bell peppers
• Asparagus
• Green Beans
• Tomatoes