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New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Southwest Roasted Vegetables using New Mexico Hatch Chile Infused Olive Oil Blend

Colorful roasted vegetables get a bold Southwest lift from New Mexico Hatch Chile Infused Olive Oil Blend, bringing smoky chile, garlic, onion, and oregano into every savory bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish, Vegetable Dish
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchini cut into 1/2-inch half-moons
  • 2 red bell peppers seeded and cut into 1-inch pieces
  • 1 yellow bell pepper seeded and cut into 1-inch pieces
  • 1 large red onion cut into wedges
  • 2 cups fresh or frozen corn kernels
  • 3 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • 1 Large Sheet Pan lined with parchment paper
  • 1 Large mixing bowl for tossing the vegetables
  • 1 set Measuring spoons for seasonings
  • 1 Cutting board for prepping vegetables
  • 1 Chef’s knife for chopping and slicing

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 2. In a large bowl, combine the zucchini, red bell peppers, yellow bell pepper, red onion, and corn.
  3. 3. Drizzle with the New Mexico Hatch Chile Infused Olive Oil Blend and olive oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, and dried oregano.
  4. 4. Toss until the vegetables are evenly coated.
  5. 5. Spread the vegetables in a single layer on the prepared sheet pan.
  6. 6. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the edges are browned.
  7. 7. Transfer to a serving dish and finish with chopped cilantro and lime wedges.
  8. 8. Serve warm.

Notes

For the best browning, keep the vegetables in a single layer and use a pan large enough that they are not stacked. Frozen corn works well if thawed and patted dry before roasting. The finished dish is flexible and pairs easily with grilled mains, tacos, or rice bowls.

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