Ingredients:
- Assorted vegetables (such as zucchini, eggplant, bell peppers, and red onion), cut into chunks
- 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil
- 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil
- Salt and pepper to taste
- Fresh oregano leaves for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the assorted vegetable chunks in a large mixing bowl.
- Drizzle the Fresh Oregano Olive Oil and Roasted Garlic Olive Oil over the vegetables. Season with salt and pepper, and toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and garnish with fresh oregano leaves before serving.