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Although this recipe says to serve at room temperature or cold, it is also delicious served hot and grilled rather than roasted! 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 1/2 cup roasted red peppers, cut into 1-inch pieces 2 cloves garlic, minced 1/4 cup chopped fresh basil 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper
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