Oregano Olive Oil Roasted Vegetables recipe for a simple, heart-healthy favorite that pairs with all kinds of main dishes.
Ingredients:
- 4 cups mixed vegetables (such as cherry tomatoes, zucchini, bell peppers, and red onion), chopped
- 1/4 cup Fresh Oregano Olive Oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped vegetables with fresh oregano olive oil, minced garlic, dried oregano, salt, and pepper until well-coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- Serve the oregano olive oil roasted vegetables as a side dish or over cooked quinoa for a wholesome meal.
A member of the mint family, the peppery flavor of the fresh oregano will transport you right to Italy. Complimentary to any Mediterranean dish, this fresh-squeezed extra virgin oil is also delicious on seafood, poultry, burger seasoning, herbed rolls, salad dressings, and marinades. Try it on cous-cous, or drizzle it over hummus, tacos or tomato dishes. Get creative in the kitchen with Fresh Oregano Olive Oil.