The gift of good taste.

Roasted Vegetables

Yield: 6-8 servings

Roasted Vegetables

2 c. red bell pepper, coarsely chopped
2 c. yellow or orange bell pepper, coarsely chopped
2 c. zucchini, large dice
2 c. yellow squash, large dice
1 large sweet or red onion, sliced
2 c. eggplant, large dice (optional)
4 garlic cloves, minced
1/3 c. Olio Chilean Picual Extra Virgin Olive Oil
1 tbsp. each Olio Himalayan Pink Salt and black pepper
1 tbsp. Italian seasonings
Parmesan cheese, grated, as garnish (optional)

Directions

  1.       Preheat oven 400 degrees F
  2.       Chop all vegetables. In a large bowl, toss with Olio Chilean Picual Extra Virgin Olive Oil, Olio Himalayan Pink Salt and pepper and Italian seasoning.
  3.       Spread vegetables on a baking sheet. Use 2 sheets pans if necessary so that the vegetables

are not on top of each other (or they will steam and not roast).

  1.       Cook for 10 minutes, toss, and cook for another 10-15 minutes until fork tender.
  2.       Do not over- cook. If the vegetables are diced into small pieces, they will not take as
  3.       Sprinkle with grated parmesan cheese and serve hot or at room temperature.

 

Recipe by Beth Scanlon, CC, Food Fare Caterers