Roasted Vegetables
Zionsville Olive Oil Gallery • May 28, 2020
Ingredients:
- 4 TBSP Tuscan Herb Olive Oil or Herbes De Provence Olive Oil
- 1 Zucchini, sliced
- 1 Yellow Squash, sliced
- 1 Cup Broccoli Florets
- 1 Cup Cauliflower Florets
- 1 Bell Pepper, large chunks
- Salt & Pepper to taste
- (Optional: Traditional 18 Year Dark Balsamic for drizzling)
Directions:
- Preheat over to 450°
- Wash all vegetables then chop all vegetables into slices or large chunks or florets and place into a roasting pan.
- Pour the olive oil and salt & pepper over the vegetables. Toss to coat.
- Roast vegetables until they are fork tender (about 25 minutes). Drizzle with balsamic if desired.
- Serve immediately.
NOTE: You can use other vegetables if desired, such as eggplant, tomatoes & carrots.
📅 Dates to Remember May 2nd – Brick Street Market Presented by the Zionsville Chamber of Commerce The 41st Annual Brick Street Market will be held Saturday, May 2, 2026 from 10 am to 4 pm. Visitors can stroll through arts, crafts, and food booths set up along Zionsville’s historic brick Main Street while browsing our unique Village shops and restaurants. Vendors are carefully selected to offer only handcrafted and handmade items, so you’re sure to find something truly one of a kind. Vendor space is sold out, and tickets are not required to attend. Time: 10am-4pm
What's New on the Seasonal Shelf?
What's New on the Seasonal Shelf?
