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

Introduction

This roasted vegetable dish with creamy tomato sauce is a comforting and flavorful meal that’s easy to prepare. Featuring caramelized roasted vegetables tossed in a rich, cheesy sauce with a hint of spice and fresh basil, it’s perfect for a cozy dinner any night of the week.

Ingredients

• 2 tbsp olive oil (extra virgin preferred for roasting)
• 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 recommended)
• 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 the butter in a large pan over medium heat. Add the finely chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned. Stir in the chopped sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Let it simmer gently for 3 minutes to blend the flavors.
3. Step 3: Add the shredded Parmesan, Italian herb blend, and additional black pepper to the simmering sauce. Pour in the balsamic vinegar and stir until the cheese melts and the sauce thickens slightly, about 1 minute. Taste and adjust seasoning if needed.
4. Step 4: Add the roasted vegetables to the creamy sauce and toss well to coat. Let everything simmer together for 2 minutes so the flavors can meld.
5. Step 5: Just before serving, stir in the chopped fresh basil for a fresh burst of flavor. Serve hot and enjoy!

Tips & Variations

• Use coconut cream instead of heavy cream for a dairy-free version.
• Try adding other vegetables like zucchini or broccoli for variety.
• Adjust red pepper flakes to control the heat according to your preference.
• Rennet-free Parmesan can be used for a vegetarian option.

Storage

Store leftover roasted vegetables and sauce 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. Adding a splash of vegetable broth or cream when reheating can help maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and refrigerate them. Reheat them gently before combining with the sauce to keep their texture and flavor intact.

Is there a substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use a couple of tablespoons of tomato paste or diced fresh tomatoes roasted beforehand for a different but delicious flavor.

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

Print Recipe

★★★★★

4.9 from 144 reviews

A delicious roasted vegetable dish featuring cauliflower, carrots, bell pepper, and red onion, coated in a rich and creamy tomato sauce with sun-dried tomatoes, Parmesan cheese, and fresh basil. This recipe combines the natural sweetness of roasted veggies with a savory, slightly spicy cream sauce for a comforting and flavorful meal.

• Author: Naya
• 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

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Roasted Vegetables

• 2 tbsp olive oil (extra virgin preferred)
• 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 Tomato Sauce

• 1 tsp balsamic vinegar
• 2 tbsp butter (unsalted, Kerrygold 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 the oven to 400°F (200°C). Toss cauliflower, carrot rounds, sliced bell pepper, and chopped red onion with olive oil, salt, and black pepper on a large baking sheet. Spread evenly and roast for 25 minutes, stirring halfway through, until golden and tender. Roasting enhances natural sweetness and adds caramelized flavor.
2. Make the Creamy Tomato Sauce: While vegetables roast, melt butter in a large pan over medium heat. Add finely chopped garlic and red pepper flakes, sautéing for about 1 minute until fragrant without browning. Stir in chopped sun-dried tomatoes. Pour in heavy cream and vegetable broth, stirring well. Let simmer gently for about 3 minutes to blend flavors.
3. Finish and Thicken the Sauce: Add shredded Parmesan cheese, Italian herb blend, black pepper, and balsamic vinegar to the simmering sauce. Stir continuously until cheese melts and sauce is smooth and slightly thickened, about 1 minute. Taste and adjust seasoning if needed.
4. Combine Roasted Veggies with the Sauce: Add roasted vegetables to the sauce and toss to coat evenly. Let simmer together for 2 minutes to allow the flavors to meld perfectly.
5. Stir in Fresh Basil and Serve: Just before serving, fold in chopped fresh basil to add freshness and aroma. Serve hot, optionally garnished with extra basil leaves, and enjoy this flavorful vegetable medley.

Notes

• You can substitute coconut cream for heavy cream to make the sauce dairy-free.
• Adjust the red pepper flakes to control the spiciness of the sauce.
• Using freshly chopped basil at the end adds a wonderful brightness; you can also add a few leaves on top for presentation.
• Rennet-free Parmesan cheese can be used to keep the dish vegetarian friendly.
• Ensure not to brown the garlic while sautéing to avoid bitterness.
• Roasting the vegetables in a single layer ensures even caramelization.

Keywords: roasted vegetables, creamy tomato sauce, sun-dried tomatoes, Parmesan, basil, Italian, vegetarian, dinner, healthy, comfort food