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–+ servings
250ml Basil Infused Olive Oil – medium bottle with vibrant herbaceous notes.
Garden Infuzions

Herb-Roasted Vegetable Medley with Basil Infused Olive Oil

A colorful tray of roasted vegetables finishes with Basil Infused Olive Oil for a fresh, aromatic lift that brings the whole medley together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchini cut into 1-inch pieces
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 yellow bell pepper seeded and cut into 1-inch pieces
  • 1 small red onion cut into wedges
  • 8 ounces cremini mushrooms halved
  • 1 cup cherry tomatoes
  • 3 tablespoons Basil Infused Olive Oil
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Equipment

  • 1 Large Sheet Pan For roasting the vegetables in a single layer
  • 1 Large mixing bowl For tossing the vegetables with oil and seasonings
  • 1 Parchment paper For easier cleanup
  • 1 Chef Knife For cutting the vegetables
  • 1 Cutting board For prepping the vegetables

Method
 

Instructions
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Place the zucchini, bell peppers, red onion, and mushrooms in a large bowl.
  3. Add the Basil Infused Olive Oil, extra virgin olive oil, salt, black pepper, oregano, and minced garlic. Toss until every piece is lightly coated.
  4. Spread the vegetables on the prepared sheet pan in a single layer.
  5. Roast for 18 minutes, then add the cherry tomatoes and toss the vegetables gently.
  6. Return the pan to the oven and roast for 10 to 12 minutes more, until the vegetables are tender and the edges are browned.
  7. Transfer the vegetables to a serving platter and finish with parsley and lemon juice.
  8. Serve warm.

Notes

For the best texture, keep the vegetables in a single layer and avoid crowding the pan. If you want a deeper roasted edge, let the vegetables sit undisturbed for a few minutes after tossing them on the pan before turning or serving.

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