Roasted Veggies Salad

Ingredients:

• 2 tbsp olive oil, divided
• 1 large yam, peeled and cut into 1 inch
• pieces
• 1 large parsnip, peeled and cut into 1 inch
• pieces
• 1 C. baby carrots
• 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

Directions

1. Before you do anything set the oven to 425 F. Coat 2 oven sheet with olive oil.
2. Toss the carrot with yam and parsnips then spread them on a roasting sheets. Cook them
   for 32 min.
3. Toss the asparagus with zucchini and 1 tbsp of olive oil. Spread them on a the second
   roasting pan and cook them all for 32 min until the veggies becomes tender.
4. Allow the roasted veggies to lose heat for 35 min.
5. Get a mixing bowl: Stir in it the roasted peppers, garlic, basil, salt, and pepper. Add the
   roasted veggies and stir them again. Serve your veggies salad.
6. Enjoy.