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–+ servings
250ml Greek Opa Infused Olive Oil Blend – authentic Greek taste
Garden Infuzions

Roasted Vegetable Platter With Greek Opa Blend

A colorful roasted vegetable platter brushed with Greek Opa Infused Olive Oil Blend, bringing bright Mediterranean flavor to tender zucchini, peppers, onions, tomatoes, and potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchini sliced into 1/2-inch rounds
  • 2 red bell peppers cut into 1-inch pieces
  • 1 red onion cut into wedges
  • 2 cups cherry tomatoes
  • 1 1/2 pounds baby potatoes halved
  • 1/4 cup Greek Opa Infused Olive Oil Blend
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley for finishing

Equipment

  • 1 Large mixing bowl for tossing vegetables and seasoning
  • 2 two sheet pans lined with parchment paper
  • 2 sheets Parchment paper for easy cleanup and browning
  • 1 Chef’s knife for cutting vegetables
  • 1 Cutting board for prep
  • 1 set Measuring cups for oil and vegetables
  • 1 set Measuring spoons for seasoning

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line two sheet pans with parchment paper.
  2. 2. Place the zucchini, bell peppers, red onion, cherry tomatoes, and baby potatoes in a large mixing bowl.
  3. 3. Add the Greek Opa Infused Olive Oil Blend, lemon juice, salt, black pepper, oregano, and minced garlic, then toss until everything is evenly coated.
  4. 4. Divide the vegetables between the sheet pans in a single layer, leaving space between pieces for browning.
  5. 5. Roast for 30 to 35 minutes, stirring once halfway through, until the potatoes are tender and the edges are deeply golden.
  6. 6. Transfer the vegetables to a serving platter and finish with chopped parsley before serving warm.

Notes

For the best color, avoid overcrowding the pans. If the potatoes are browning too quickly, move them toward the center of the pan and keep the vegetables in a single layer. A little lemon at the end brightens the finished platter without overpowering the blend.

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