Roasted Vegetables
Zionsville Olive Oil Gallery • May 28, 2020
Time: 30 Min • Serves: 4
Ingredients:
- 4 TBSP Tuscan Herb Olive Oil
- 1 Zucchini, sliced
- 1 Yellow Squash, sliced
- 1 Cup Broccoli Florets
- 1 Cup Cauliflower Florets
- 1 Bell Pepper, large chuncks
- Salt & Pepper to taste (Optional: Traditional 18 Year Dark Balsamic for drizzling)
- Additional Flavor Recommendations: Herbes De Provence Olive Oil, Cayenne Agrumato Olive Oil, Chipotle Olive Oil, Italian Lemon Olive Oil
Directions:
- Preheat oven 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, and carrots.
Hi there—and welcome to the very first blog post from Zionsville Olive Oil! We’re excited to have a space where we can share everything that’s happening in our store, spotlight our favorite products, and inspire you to bring more fresh...and more.....
Serves: 6-8
Serves: 6-8
