Marry Me Roasted Vegetable Medley with Creamy Sun-Dried Tomato Basil Sauce Recipe

Introduction

This Tasty Marry Me Roasted Vegetable Medley combines perfectly caramelized roasted veggies with a rich, creamy tomato sauce. It’s a luscious, comforting dish bursting with fresh herbs and bold flavors that’s sure to impress friends and family alike.

Ingredients

• 2 tbsp olive oil (extra virgin recommended)
• 1 cup carrot rounds (1/2-inch thick)
• 1 bell pepper, sliced (any color)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cauliflower pieces
• 1/2 red onion, roughly chopped (1-inch pieces)
• 1 tsp balsamic vinegar
• 2 tbsp butter (unsalted preferred)
• 1 tsp Italian herb blend
• 1/2 cup vegetable broth
• 1 cup heavy cream
• 3 garlic cloves, finely chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/3 cup parmesan cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, chopped
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cauliflower pieces, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and black pepper. Spread the vegetables evenly and roast for 25 minutes, stirring halfway through, until golden and tender.
2. Step 2: While the vegetables roast, heat butter in a large pan over medium heat. Add the chopped garlic and red pepper flakes, sauté for about 1 minute until fragrant without browning the garlic.
3. Step 3: Add the chopped sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Stir and let simmer for 3 minutes to blend the flavors.
4. Step 4: To the simmering sauce, add shredded parmesan cheese, Italian herb blend, additional black pepper, and balsamic vinegar. Stir until cheese melts and the sauce thickens slightly, about 1 minute. Taste and adjust seasoning if needed.
5. Step 5: Add the roasted vegetables to the sauce and toss to coat evenly. Let simmer together for 2 minutes so the flavors meld.
6. Step 6: Stir in chopped fresh basil just before serving. Serve hot, optionally garnished with extra basil leaves for a fresh finish.

Tips & Variations

• Use coconut cream instead of heavy cream for a dairy-free alternative with a subtle sweetness.
• Swap parmesan for a rennet-free cheese if you prefer.
• Add a handful of toasted pine nuts for extra crunch and flavor.
• Adjust the red pepper flakes to control the spice level according to your preference.

Storage

Store leftover roasted vegetable medley in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Stir occasionally to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables for this dish?

Absolutely! Feel free to substitute or add vegetables like zucchini, broccoli, or cherry tomatoes depending on your preference or what’s in season.

Is this recipe suitable for vegans?

To make this vegan, use coconut cream instead of heavy cream, replace butter with a plant-based alternative, and use a vegan parmesan substitute or nutritional yeast.

Marry Me Roasted Vegetable Medley with Creamy Sun-Dried Tomato Basil Sauce Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This Tasty Marry Me Roasted Vegetable Medley is a vibrant, comforting dish featuring caramelized roasted vegetables tossed in a luscious creamy tomato sauce infused with garlic, sun-dried tomatoes, and fresh basil. Perfect as a hearty side or a light main, this recipe balances rich flavors with fresh herbal notes for a truly delicious and satisfying meal.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 2 tbsp olive oil (extra virgin recommended)
• 1 cup carrot rounds (1/2-inch thick)
• 1 bell pepper, sliced (any color)
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cauliflower pieces
• 1/2 red onion, roughly chopped (1-inch pieces)

Creamy Sauce

• 1 tsp balsamic vinegar
• 2 tbsp butter (unsalted preferred)
• 1 tsp Italian herb blend
• 1/2 cup vegetable broth
• 1 cup heavy cream
• 3 garlic cloves, finely chopped
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/3 cup Parmesan cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, chopped
• 1/4 tsp black pepper

Instructions

1. Prep and Roast the Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss cauliflower, carrot rounds, bell pepper, and red onion with olive oil, salt, and black pepper. Spread evenly and roast for 25 minutes, stirring halfway through, until golden and tender to bring out the natural sweetness.
2. Make the Creamy Tomato Sauce: While vegetables roast, heat butter in a large pan over medium heat. Add garlic and red pepper flakes and sauté for about 1 minute until fragrant, avoiding browning. Add sun-dried tomatoes, then pour in heavy cream and vegetable broth. Stir well and simmer gently for 3 minutes to blend flavors.
3. Finish and Thicken the Sauce: Add Parmesan cheese, Italian herb blend, and black pepper to the simmering sauce. Stir in balsamic vinegar and cook for about 1 minute until cheese melts and sauce thickens slightly. Adjust seasoning to taste for a balanced flavor.
4. Combine Roasted Veggies with the Sauce: Add the roasted vegetables into the sauce, tossing well to coat evenly. Let simmer together for 2 minutes to allow vegetables to absorb the rich flavors.
5. Stir in Fresh Basil and Serve: Just before serving, stir in chopped fresh basil for a burst of freshness. Serve hot, optionally garnishing with extra basil leaves for a vibrant finish.

Notes

• You can substitute heavy cream with coconut cream for a dairy-free option.
• Adjust red pepper flakes to control the spiciness of the dish.
• Ensure garlic does not brown during sautéing to avoid bitterness.
• Use rennet-free Parmesan if strict dietary restrictions apply.
• Serve as a main dish or as a side with grilled proteins or crusty bread.

Keywords: roasted vegetables, creamy tomato sauce, vegetarian medley, sun-dried tomatoes, basil, Italian herb blend