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.