Tuscan Roasted Vegetables Tossed in Tuscan Olive Oil Blend

When zucchini, bell peppers, red onion, cherry tomatoes, and baby potatoes roast together, they turn tender, golden, and deeply savory around the edges. A final toss with Tuscan Infused Olive Oil Blend adds the kind of rosemary, garlic, and oregano character that makes the whole pan taste like it came straight from a rustic Italian kitchen.

Garden Infuzions

Tuscan Roasted Vegetables Tossed in Tuscan Olive Oil Blend

A cozy sheet pan of caramelized vegetables gets finished with Tuscan Infused Olive Oil Blend for a warm, herb-forward flavor that makes an easy side feel special.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini cut into 1/2-inch half-moons
• 2 medium yellow squash cut into 1/2-inch half-moons
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 red onion cut into wedges
• 2 cups cherry tomatoes
• 1 pound baby potatoes halved
• 3 tablespoons Tuscan Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 Large mixing bowl for tossing vegetables
• 1 Chef’s knife for cutting vegetables
• 1 Cutting board for prep
• 1 set Measuring spoons for seasoning

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the zucchini, yellow squash, bell peppers, red onion, cherry tomatoes, and baby potatoes in a large mixing bowl.
3. Add the extra-virgin olive oil, garlic, kosher salt, black pepper, oregano, thyme, and crushed red pepper flakes, then toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared sheet pan, keeping the potatoes cut-side down where possible.
5. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and the edges are browned.
6. Remove the pan from the oven and immediately drizzle the Tuscan Infused Olive Oil Blend over the hot vegetables.
7. Toss gently so the oil coats every piece, then finish with chopped parsley and serve warm.

Notes

For the best roasted texture, do not overcrowd the pan. If your vegetables release a lot of moisture, roast them a few minutes longer so the edges can brown. The Tuscan Infused Olive Oil Blend is added after roasting so its herb flavor stays bright and clear.

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Recipe Tips

Cut the vegetables into similar sizes so they roast at the same pace, and spread them in a single layer so they caramelize instead of steam. Add the Tuscan Infused Olive Oil Blend after roasting for the brightest flavor.

Serving Suggestions

Serve these roasted vegetables beside grilled chicken, spoon them over warm rice, or tuck them into sandwiches and grain bowls. They also work well as a simple starter with crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm gently in the oven or a skillet to bring back some of the roasted edges.

Variations

Swap in eggplant, mushrooms, or asparagus depending on what looks best at the market. For a little heat, add crushed red pepper before roasting.

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